Pork Scaloppine
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 1-lb pork loin, cut into 10 cutlets, then pounded to 1/8 inch thick
  • 3 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup chicken broth
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  1. Heat the butter and oil in a large nonstick skillet over medium heat.
  2. Season the 10 pork cutlets with 2 teaspoons of the salt and pepper.
  3. Cook the cutlets until lightly browned and cooked through, about 1 minute per side or until tender. Remove from pan.
  4. Set aside 5 cutlets to keep warm.
  5. Save 4 cutlets for tomorrow and freeze 2 for whenever.
  6. Add the chicken broth to the pan and simmer, scraping up the brown bits with a wooden spoon, until slightly thickened, about 5 minutes. Remove from heat and stir in the lemon juice and the remaining salt.
  7. Drizzle the meat with the pan juices and sprinkle with the zest.
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  9. Note: Chicken also makes a good substitution.