A quick and tasty dinner!
ingredients
method
ingredients

Pork Scaloppine

  • 1/2 pound pork tenderloin (cut into 1/2-inch thick slices)
  • 1/2 cup extra-virgin olive oil (divided)
  • 1 cup flour
  • 2 eggs (beaten)
  • 3 tablespoons butter
  • 1/4 cup white wine
  • 1 bunch parsley (leaves only, half chopped, half whole, divided)
  • 1 shallot (minced)
  • 1 lemon (juiced)
  • 1/4 cup capers
  • kosher salt and freshly ground black pepper (to taste)
step-by-step directions
step-by-step directions
  • Heat a skillet to medium-high heat, and add two tablespoons olive oil.
  • Separate the flour and the eggs into two shallow dishes. Dip the pork first into the flour, then the egg, and then back into the flour. Place into the pan, and repeat with remaining pieces, being mindful not to crowd the pan. Remove to a paper towel-lined plate once finished.
  • Deglaze the pan with the wine, and add the butter and chopped parsley. Season with salt and pepper.
  • Combine the shallot, lemon juice, 1/4 cup olive oil, in a medium bowl and whisk to combine. Add the capers and the remaining parsley leaves and toss to coat. Season with salt and pepper.
  • Serve each scaloppine topped with some of the pan sauce as well as some of the parsley salad.
Similar categories: Dinner Courses & Meals Lunch

Watch how its made

Watch Video

Pork Scaloppine

comments ()
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.