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Scaloppine al Limone | Quick Pork Medallions
(0)
20 min
Quick
Gurkerl Küche
Zarte Schweinsmedaillons in einer samtigen Zitronen-Weißwein-Sauce mit Kapern und frischer Petersilie. Dieser italienische Klassiker steht in 20 Minuten auf dem Tisch.
Ingredients
Preparation method
Preparation
Cut the pork tenderloin into medallions approx. 1.5 cm thick. Carefully pound the medallions between two layers of cling film using a meat mallet or a heavy pan bottom until approx. 5 mm thin. Season both sides with salt and freshly ground black pepper.
Wash the organic lemon under hot water and rub dry. Finely grate half of the lemon zest, then halve the lemon and squeeze the juice of one half. Cut the other half into thin slices. Wash the parsley, shake dry, and finely chop. Drain the capers.
Preparation in the Pan
Place the plain wheat flour on a shallow plate and dredge the prepared pork medallions in it. Gently tap off any excess flour.
Chef's tip
For particularly tender meat, pound the medallions evenly thin without tearing them. Short searing ensures the pork tenderloin remains wonderfully juicy.
The remaining butter should be whisked ice-cold into the reduced white wine and lemon sauce (mounted) to give it a wonderfully smooth texture and delicate gloss.
70 min
Under an hour
