LEMONY SCALOPPINE OF PORK

Lemony Scaloppine of Pork image

Number Of Ingredients 10

3 thin slices pork tenderloin
Salt and freshly ground pepper
All-purpose ﬂour for dredging
1 teaspoon light olive oil
2 teaspoons butter
4 very thin slices lemon, plus 1/2 lemon for squeezing
1 fat shallot, sliced paper-thin
2-3 tablespoons chicken broth or water
1 1/2 teaspoons capers, rinsed
A scattering of chopped fresh parsley

Steps:

Place your very sharp chef's knife ﬂat on top of the pork tenderloin about 2 1/2 inches from the thicker end. Tilting the knife slightly on the diagonal, slice off one quite thin scallop, moving from where you inserted the knife toward and off the end. Repeat two more times to make three slices. Pound the scallops gently to an even thickness, salt and pepper them lightly, and dredge them in ﬂour. Heat the oil in a skillet just large enough for the three scaloppine, then add the butter, and when it is sizzling, lay in the meat along with the slices of lemon and shallot. Cook the scallops over medium-high heat for less than a minute on each side, then remove to a warm plate. Squeeze most of the half-lemon into the pan, add the chicken broth (or water), and boil down until lightly thickened. Toss in the capers, and return the meat to the pan just to heat through. Taste to see if it needs a little more lemon and/or salt. Spoon everything onto your warm plate, and scatter a little parsley on top.