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Pork Scallopini
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Nutrition Facts
Serving Size 217 g
(Approx. 4 Servings)
Amount Per Serving
Calories 430 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 1050 mg 44%
Total Carbohydrate 26 g 9%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 28 g
Vitamin A 8% • Iron 15%
Vitamin C 6% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pork Scallopini
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Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/2 cup(s) all purpose flour
1 1/2 Tsp kosher salt, plus more as needed to taste
1 1/2 Tsp cracked black pepper, plus more as needed
1 Lb ultra thin sliced pork
2 Tbsp grapeseed oil, plus more as needed for frying
4 Tbsp unsalted butter, divided use
1/2 cup(s) dry white wine
2 Tbsp fresh lemon juice
1/3 cup(s) capers
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Instructions

1
Place flour, salt and pepper together in a bowl and whisk to combine. Dredge thin sliced pork in flour mixture on both sides to coat well.
2
Place oil into a large non-stick skillet and allow to get hot, add breaded pork and cook 2 to 3 minutes per side or until nicely browned.
3
Remove to a plate lined with paper towel to drain. Once pork is cooked drain excess oil, then in same pan add half of the butter, wine, lemon juice and capers.
4
Turn up heat, bring to a simmer and whisk constantly. Allow to reduce slightly, add remaining butter and whisk until emulsified. Season to taste with salt and pepper as needed.
5
Pour sauce over pork, and garnish with fresh parsley if desired.
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