Pork Scaloppini
By America's Test KitchenPublished on July 22, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded ¼ inch thickSalt and pepper 5 tablespoons unsalted butter 2 garlic cloves, minced¾ cup low-sodium chicken broth 2 tablespoons lemon juice 1 teaspoon brown sugar 1 tablespoon finely chopped fresh parsley
Instructions
- Pat cutlets dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium heat. Cook 2 cutlets until golden brown and cooked through, 1 to 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining cutlets.
- Add garlic and additional 1 tablespoon butter to empty skillet and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 minutes. Off heat, whisk in parsley and remaining butter. Pour sauce over cutlets. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded ¼ inch thick
Salt and pepper
5 tablespoons unsalted butter
2 garlic cloves, minced
¾ cup low-sodium chicken broth
2 tablespoons lemon juice
1 teaspoon brown sugar
1 tablespoon finely chopped fresh parsley
Ingredients
1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded ¼ inch thick
Salt and pepper
5 tablespoons unsalted butter
2 garlic cloves, minced
¾ cup low-sodium chicken broth
2 tablespoons lemon juice
1 teaspoon brown sugar
1 tablespoon finely chopped fresh parsley
Ingredients
1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded ¼ inch thick
Salt and pepper
5 tablespoons unsalted butter
2 garlic cloves, minced
¾ cup low-sodium chicken broth
2 tablespoons lemon juice
1 teaspoon brown sugar
1 tablespoon finely chopped fresh parsley
Why This Recipe Works
For the best flavor and texture in our Pork Scaloppini, we made our own cutlets with pork tenderloin rather than relying on packaged pork loin cutlets. To vary the flavor, we found we could substitute an equal amount of fresh tarragon, chives, or basil for the parsley. Our recipe for Pork Scaloppini worked equally well served over egg noodles or with rice pilaf.
Instructions
- Pat cutlets dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium heat. Cook 2 cutlets until golden brown and cooked through, 1 to 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining cutlets.
- Add garlic and additional 1 tablespoon butter to empty skillet and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, sugar, and any accumulated pork juices and simmer until slightly thickened, about 5 minutes. Off heat, whisk in parsley and remaining butter. Pour sauce over cutlets. Serve.
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