Lemony Pork or Chicken Scaloppine With Lemon Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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For a special occasion or a simply delicious weeknight dinner. I cannot emphasize enough that freshly grated cheese melts better and makes for a smoother sauce. The shelf stuff is to cover up bad pizza. Ingredients:
1 lb boneless pork cutlets or 1 lb boneless skinless chicken cutlet |
6 tablespoons flour |
1 lemon, zest of |
1 dash garlic powder |
salt and pepper |
1 egg |
2 tablespoons milk or 2 tablespoons water |
1/4 cup olive oil |
1 tablespoon butter |
parsley, minced |
1/2 tablespoon butter |
1 tablespoon lemon juice |
1 cup heavy cream |
2 tablespoons pecorino romano cheese or 2 tablespoons parmesan cheese, freshly grated |
garlic powder |
salt |
fresh ground black pepper |
Directions:
1. Pound the cutlets into 1/4” thick cutlets. Season with salt, pepper and a dash of garlic powder.
2. In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
3. Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
4. In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
5. To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.
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