Pork Scallopini
Pork Scallopini
Ingredients
For the Pork
- 1 1/2 pounds pork tenderloin, thinly sliced into 1/4-inch thick cutlets
- 16 fresh sage leaves
- 1/2 cup all-purpose flour
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Cooking and Sauce
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 cup dry white wine
- 3 tablespoons capers, rinsed and drained
- 1 1/2 cups chicken broth
- 1 lemon, 1/2 squeezed for juice, 1/2 thinly sliced
Instructions
- 1
Prepare the pork cutlets: If your pork tenderloin is not already thinly sliced, carefully slice it into 1/4-inch thick cutlets. Place each cutlet between two sheets of plastic wrap and pound gently with a meat mallet or the bottom of a heavy pan until about 1/8-inch thick.
⏱️ 5 min
- 2
Insert sage: Place 2 fresh sage leaves on one side of each pounded pork cutlet.
⏱️ 2 min
- 3
Dredge the pork: In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge each pork cutlet, ensuring it is evenly coated on both sides, gently shaking off any excess flour.
⏱️ 3 min
- 4
Brown the pork: Heat the olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, add the pork cutlets in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer the browned pork to a plate and set aside.
⏱️ 8 min
- 5
Deglaze with wine: Pour the white wine into the hot skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and let the wine reduce by about half, which should take 2-3 minutes.
⏱️ 3 min
- 6
Add capers and broth: Stir in the rinsed capers and chicken broth. Bring the sauce to a boil, then reduce the heat to medium-low.
⏱️ 2 min
- 7
Finish the sauce: Add the remaining 2 tablespoons of unsalted butter and the juice from 1/2 a squeezed lemon to the sauce. Stir until the butter is melted and incorporated.
⏱️ 1 min
- 8
Simmer the pork: Return the browned pork cutlets to the skillet, nestling them into the sauce. Arrange the thin lemon slices over the pork. Cover the skillet and let it simmer gently for about 10 minutes, allowing the flavors to meld and the pork to finish cooking through.
⏱️ 10 min
- 9
Serve immediately, garnished with fresh parsley if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Scallopini
For the Pork
- 1 1/2 pounds pork tenderloin, thinly sliced into 1/4-inch thick cutlets
- 16 fresh sage leaves
- 1/2 cup all-purpose flour
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Cooking and Sauce
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 cup dry white wine
- 3 tablespoons capers, rinsed and drained
- 1 1/2 cups chicken broth
- 1 lemon, 1/2 squeezed for juice, 1/2 thinly sliced
Instructions
- 1
Prepare the pork cutlets: If your pork tenderloin is not already thinly sliced, carefully slice it into 1/4-inch thick cutlets. Place each cutlet between two sheets of plastic wrap and pound gently with a meat mallet or the bottom of a heavy pan until about 1/8-inch thick.
⏱️ 5 min - 2
Insert sage: Place 2 fresh sage leaves on one side of each pounded pork cutlet.
⏱️ 2 min - 3
Dredge the pork: In a shallow dish, combine the all-purpose flour, salt, and black pepper. Dredge each pork cutlet, ensuring it is evenly coated on both sides, gently shaking off any excess flour.
⏱️ 3 min - 4
Brown the pork: Heat the olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, add the pork cutlets in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer the browned pork to a plate and set aside.
⏱️ 8 min - 5
Deglaze with wine: Pour the white wine into the hot skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and let the wine reduce by about half, which should take 2-3 minutes.
⏱️ 3 min - 6
Add capers and broth: Stir in the rinsed capers and chicken broth. Bring the sauce to a boil, then reduce the heat to medium-low.
⏱️ 2 min - 7
Finish the sauce: Add the remaining 2 tablespoons of unsalted butter and the juice from 1/2 a squeezed lemon to the sauce. Stir until the butter is melted and incorporated.
⏱️ 1 min - 8
Simmer the pork: Return the browned pork cutlets to the skillet, nestling them into the sauce. Arrange the thin lemon slices over the pork. Cover the skillet and let it simmer gently for about 10 minutes, allowing the flavors to meld and the pork to finish cooking through.
⏱️ 10 min - 9
Serve immediately, garnished with fresh parsley if desired.
⏱️ 1 min