Pork Scaloppine with Herbs
Elevate your weeknight dinner with this flavorful Pork Scaloppine with Herbs, a restaurant-quality dish that's surprisingly simple to make. Tender pork loin cutlets are lightly dredged in seasoned flour and pan-seared to golden perfection before being simmered in a zesty white wine and lemon sauce infused with garlic, capers, and fresh herbs like parsley and thyme. The dish comes together in just 35 minutes, making it an ideal choice for quick yet sophisticated dining. Serve this elegant entrée with sautéed vegetables, fluffy mashed potatoes, or a side of pasta to soak up the vibrant sauce. Perfect for entertaining or treating yourself to something special, this herbaceous pork scaloppine is a must-try for lovers of Italian-inspired flavors.
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Recipe Information
Ingredients
- 4 pieces boneless pork loin, thinly sliced into cutlets
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 0.5 cups dry white wine
- 0.5 cups chicken stock
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoons fresh thyme leaves, chopped
- 1 tablespoons capers, rinsed and drained
Instructions
Place each pork loin cutlet between two pieces of plastic wrap or parchment paper. Gently pound them using a meat mallet or rolling pin until they are about 1/4 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each pork cutlet in the flour mixture, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter melts and starts to foam, add half of the pork cutlets. Cook for 2-3 minutes on each side until golden brown. Remove and set aside on a plate. Repeat with the remaining oil, butter, and pork cutlets.
In the same skillet, reduce the heat to medium and add the minced garlic. Cook for 1 minute until fragrant, being careful not to burn it.
Deglaze the skillet by pouring in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Add the chicken stock, lemon juice, fresh parsley, thyme, and capers to the skillet. Stir to combine and let the mixture cook for another 2-3 minutes.
Return the cooked pork cutlets to the skillet, spooning the sauce over them. Let them simmer gently in the sauce for 5 minutes to absorb the flavors.
Adjust seasoning to taste with additional salt and pepper if needed.
Serve the pork scaloppine hot, garnished with extra parsley if desired. Pair with sautéed vegetables, mashed potatoes, or a side of pasta for a complete meal.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1556 mg | 33% | |
*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.
