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Scaloppine al Limone | Quick Lemon Medallions
(0)
20 min
Quick
Gurkerl Küche
Ein echter italienischer Küchenklassiker in 20 Minuten: Zarte Schweinslungenbraten-Medaillons in einer herrlich frischen, samtigen Zitronen-Buttersauce mit Weißwein und feiner Petersilie. Perfekt für ein leichtes und raffiniertes Sommergericht.
Ingredients
Preparation method
Preparation
Cut the pork tenderloin into approx. 1.5 cm thick medallions and carefully pound them flat between two layers of cling film. Season the meat on both sides with fine salt and freshly ground black pepper, then dredge evenly in smooth wheat flour. Lightly tap off any excess flour.
Wash one organic lemon under hot water, finely grate some zest, and squeeze the juice of both lemons. Finely chop the fresh flat-leaf parsley. Preheat the oven to 80 °C top/bottom heat to keep the meat warm later.
Searing & sauce
Heat the extra virgin olive oil and half of the unsalted butter in a large pan over medium-high heat. Add the floured meat medallions and sear on each side for about 2 minutes until golden brown and juicy. Remove from the pan and let rest in the warm oven.
Chef's tip
For a particularly velvety sauce, the butter must be ice-cold when stirred in – this binds the sauce perfectly without separating.
Do not overcook the meat so that the fine pork tenderloin remains wonderfully tender and juicy.
70 min
Under an hour
