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Scaloppine al Limone | Tender Pork Medallions
(0)
20 min
Quick
Gurkerl Küche
Feine, hauchdünne Schweinsmedaillons in einer herrlich frischen Zitronen-Weißwein-Sauce mit feiner Butter und Petersilie. In weniger als 20 Minuten servierfertig – der ideale mediterrane Sommergenuss!
Preparation method
Preparation
Pat the pork tenderloin dry and cut into approx. 1 cm thick medallions (scaloppine). Carefully pound the medallions between two sheets of cling film using a meat mallet until approx. 4–5 mm thin.
Lightly season the meat slices with 1 tsp fine salt and 1 pinch ground black pepper. Place the smooth wheat flour on a flat plate and lightly dredge the medallions on both sides. Gently shake off any excess flour.
Finely grate the zest of one organic lemon, then halve both lemons and squeeze out the juice (approx. 50–60 ml). Wash the fresh parsley, shake dry, and finely chop.
Chef's tip
To keep the scaloppine wonderfully tender and juicy, never overcook the meat – 60 to 90 seconds per side is completely sufficient.
Crispy oven-baked rosemary potatoes or fine tagliolini make an excellent side dish.
70 min
Under an hour
