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Scaloppine al Limone | Fine Medallions in Lemon Sauce
(0)
20 min
Quick
Gurkerl Küche
Italienischer Küchenklassiker in unter 20 Minuten auf dem Tisch: Zarte Medaillons vom Schweinslungenbraten, serviert in einer herrlich erfrischenden, seidigen Zitronen-Butter-Sauce mit aromatischen Kapern und frischer Petersilie. Schnell, unkompliziert und voller mediterranem Geschmack!
Preparation method
Preparation
Cut the pork tenderloin into approx. 1.5 cm thick slices (medallions) and gently pound them between cling film with a meat tenderiser or the bottom of a heavy pan until approx. 5 mm thin. Season on both sides with salt and freshly ground pepper.
Coat the thin meat medallions evenly in smooth wheat flour and gently shake off any excess flour. Wash the organic lemon under hot water: finely grate half of the zest, then halve the lemon and squeeze the juice from one half. Cut the other half into thin slices for decoration. Finely chop the parsley.
Cooking in the pan
In a large pan, heat 2 tbsp of olive oil and half of the butter (20 g) over medium-high heat until foaming. Sear the floured medallions for about 1 to 1.5 minutes on each side until golden brown. Immediately remove the meat from the pan and let it rest warm on a plate (do not overcook so it remains tender and juicy).
Chef's tip
Tip for perfect meat: Pork tenderloin becomes wonderfully tender with quick searing. Do not fry the meat in the pan for too long, otherwise it will dry out.
Alcohol-free variation: The white wine can be replaced with the same amount of mild vegetable stock or chicken stock.
70 min
Under an hour
