Pork Scaloppine made with boneless, center cut pork loin that has been breaded, pan fried; then topped with a lemon cream sauce.
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This recipe for Pork Scaloppine with Lemon Cream Sauce was another recipe that I first made when I started this blog in 2011. Unfortunately, it went missing when I switched over to WordPress.
I didn't even notice until I searched for the recipe recently and realized it was gone!
It was such a shame too because this recipe is super easy to make and the taste is fabulous! Pork (and chicken) cutlets are one of my favorite recipes to make when I'm craving comfort food.
However, I don't make them very often because we really do enjoy them better when they're pan fried and not baked. Everything in moderation! This recipe serves six people and can be ready in 30 minutes.
What is Scaloppine?
The name 'scaloppine' is an Italian term meaning 'thinly sliced meat'. Depending on your heritage, it can also be called cutlet or schnitzel. The terminology is simply up to the person making the dish.
Equipment
- Cutting Board
- Knife
- Meat Mallet
- Zester
- 3 Breading Trays
- Large Nonstick Skillet
- Small Saucepan
- Measuring Cup and Spoon Set
- Whisk
- Silicone Tongs
- Serving Platter
Ingredients Needed
You'll need the following ingredients:
Pork Scaloppine
- 1-inch Thick Pork Chops I used boneless, center cut pork chops; then cut them in half horizontally.
- All Purpose Flour
- Lemon Zest
- Large Eggs
- Panko Breadcrumbs: I like the crunch of panko in this recipe, but you can use regular, Italian flavored or even gluten free breadcrumbs.
- Extra Virgin Olive Oil
Lemon Cream Sauce
- Butter
- All Purpose Flour
- Lemon Juice
- Milk: I didn't want this sauce to be super heavy so I used milk, but you can use heavy cream or half & half. I did not try this recipe with soy, oat or nut milk and am not sure if it will set properly.
- Grated Pecorino Romano Cheese
- Chopped Parsley: You can leave this out if you'd like, but the green color gave it a nice contrast with the pale yellow cream sauce.
- Kosher Salt
- Black Pepper
How do you make Pork Scaloppine?
There are three steps to making this recipe; however, the entire process takes only 30 minutes from start to finish.
You can even make the pork scaloppine and sauce ahead of time; then cook and reheat when you're ready to serve.
Step 1. Prepare the Pork Scaloppine
Cut the pork chops horizontally in half; then pound with a meat mallet to make them uniform in size; approximately ½-inch thick.
In the first bowl, add flour and lemon zest. Add the eggs to the second bowl; then whisk. Place the breadcrumbs in the third bowl.
Dredge the pork first into the flour; then into the eggs and finally into the breadcrumbs. Repeat for all pieces; set aside.
You can do this up to 12 hours before; then keep tightly covered in the refrigerator until ready to fry.
Step 2. Make the Lemon Cream Sauce
Melt the butter in a small saucepan over medium high heat; then add the flour and whisk to form a roux. Next, Add the lemon juice, milk, cheese, parsley, salt and pepper.
Whisk together, bring to a boil; then reduce heat and simmer for 5 minutes until thick and creamy.
You can make this sauce the day before, cool completely, cover and refrigerate; then reheat when ready to serve.
Step 3. Pan Fry
Heat the oil in a large nonstick skillet over medium high heat. Add the pork and fry 3-4 minutes per side until they are crispy and golden brown.
Drain on paper towels to remove excess oil; then place the pork scaloppine on a serving platter. You can drizzle the lemon sauce on top or place in a gravy boat and serve as a side.
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Pork Scaloppine with Lemon Cream Sauce
Equipment
Ingredients
For the Pork Scaloppine
- 3- (2-inch) thick boneless, center cut pork chops
- ½ cup all purpose flour
- 1 tablespoon lemon zest
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ¼ cup extra virgin olive oil
For the Lemon Cream Sauce
- 1 tablespoon butter
- 1 tablespoon all purpose flour
- 2 tablespoons lemon juice
- 1 cup milk
- ½ cup grated pecorino romano cheese
- 2 teaspoons dried parsley
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
Step. 1 Prepare the Pork Scaloppine
- Cut the pork chops horizontally in half; then pound with a meat mallet to make them uniform in size; approximately ½-inch thick. You'll get 6 pretty large pieces.
- In the first bowl, add flour and lemon zest. Add the eggs to the second bowl; then whisk. Place the breadcrumbs in the third bowl.
- Dredge the pork first into the flour; then into the eggs and finally into the breadcrumbs. Repeat for all pieces; set aside.
Step 2. Make the Lemon Cream Sauce
- Melt the butter in a small saucepan over medium high heat; then add the flour and whisk to form a roux.
- Next, Add the lemon juice, milk, cheese, parsley, salt and pepper. Whisk together, bring to a boil; then reduce heat and simmer for 5 minutes until thick and creamy.
Step 3. Pan Fry
- Heat the oil in a large nonstick skillet over medium high heat. Add the pork and fry 3-4 minutes per side until they are crispy and golden brown.
- Drain on paper towels to remove excess oil; then place the pork scaloppine on a serving platter. You can drizzle the lemon sauce on top or place in a gravy boat and serve as a side.
Karla Sheeley says
This was so delicious. I used 1/4 cup lupin flour and 1/4 cup almond flour to replace 1/2 cup AP flour, and all pork panko bread crumbs instead of regular to make this dish lower carb. It worked beautifully and was a delicious dish my husband and I both enjoyed and will repeat.
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe and were able to tweak the recipe to make it lower in carbs!