Lemony Pork or Chicken Scaloppine with Lemon Cream Sauce
Elevate your dinner table with the irresistible flavors of Lemony Pork or Chicken Scaloppine with Lemon Cream Sauce, a quick and elegant dish perfect for weeknights or special occasions. This recipe features tender, pan-seared pork or chicken cutlets coated in a light, golden crust and smothered in a luscious lemon cream sauce that's tangy, velvety, and bursting with fresh citrus zest. The secret lies in deglazing the skillet with chicken broth to capture all the savory notes, followed by a touch of heavy cream and fresh parsley for a restaurant-quality finish. Ready in just 35 minutes, this dish pairs beautifully with pasta, rice, or steamed vegetables, making it a versatile and impressive option for any meal. Perfect for fans of creamy lemon sauces and Italian-inspired cooking, this recipe is as delightful as it is easy to make.
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Recipe Information
Ingredients
- 4 pieces Pork or chicken cutlets
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 0.5 cup Chicken broth
- 0.5 cup Heavy cream
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the pork or chicken cutlets between two sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
Combine the flour, salt, and pepper in a shallow dish. Dredge each cutlet in the seasoned flour, shaking off any excess.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the cutlets, 2 at a time, for 3-4 minutes on each side or until golden brown and fully cooked through. Remove the cooked cutlets to a plate and cover with foil to keep warm. Repeat with the remaining butter, olive oil, and cutlets.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Deglaze the skillet by adding the chicken broth, scraping the bottom to release any browned bits. Allow the broth to simmer for 2-3 minutes.
Stir in the heavy cream, lemon juice, and lemon zest. Reduce heat to medium and simmer the sauce for 3-4 minutes, stirring occasionally, until it thickens slightly.
Return the cooked cutlets to the skillet, spooning the sauce over them. Allow them to warm in the sauce for 2 minutes.
Garnish with fresh parsley and serve immediately with your choice of side, such as pasta, rice, or vegetables.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.7 g | ||
| Protein | 117.1 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2040 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
