Scaloppine al Limone (Pork Escalopes in Lemon and Butter Sauce)
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Ingredients
- 500 g pork loin steaks, thinly sliced
- 30 g plain flour
- 30 g butter
- 15 ml olive oil
- 1 lemon, zested and juiced
- 100 ml chicken stock
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 328 kcal
- Protein
- 27.5 g
- Carbohydrate
- 6.7 g
- of which sugars
- 0.9 g
- Fat
- 21.1 g
- of which saturates
- 8.4 g
- Fibre
- 1.5 g
- Salt
- 0.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dust the pork slices lightly in the plain flour.
- 2
Heat half the butter and the olive oil in a large frying pan over a medium-high heat and fry the pork for 2 minutes on each side until golden and cooked through with no pink remaining. Lift out onto a plate.
- 3
Pour the chicken stock and lemon juice into the pan and bubble for 2 minutes, scraping up any browned bits.
- 4
Stir in the remaining butter and the lemon zest until the sauce is glossy.
- 5
Return the pork to the pan to coat in the sauce, scatter with parsley and serve.
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