Experience culinary excellence with our Pork Scaloppine with Lemon Cream Sauce! Thinly sliced pork chops are transformed into golden-brown perfection, coated with a crispy panko breadcrumb crust and infused with zesty lemon flavor. Paired with a velvety lemon cream sauce, this dish offers a symphony of textures and tastes that will tantalize your taste buds. Whether you’re cooking for a special occasion or simply craving a restaurant-quality meal at home, this recipe is sure to impress and delight.
In our household, Pork Scaloppine with Lemon Cream Sauce is reserved for moments of celebration and indulgence. I still remember the first time I attempted to recreate this restaurant favorite in my own kitchen. As the aroma of sizzling pork and tangy lemon filled the air, anticipation grew among my family members. With each golden-brown piece of pork emerging from the skillet, we knew we were in for a treat. The crispy exterior gave way to tender, juicy meat, perfectly complemented by the creamy lemon sauce. It was a moment of culinary triumph that we savored with every bite. Since then, Pork Scaloppine with Lemon Cream Sauce has become a cherished recipe in our home, symbolizing moments of joy and togetherness shared around the dinner table.
Why This Recipe Rocks: Why This Pork Scaloppine with Lemon Cream Sauce Recipe Will Become Your Go-To Favorite!
- Thinly sliced pork chops coated in a crispy panko breadcrumb crust for irresistible texture.
- Zesty lemon zest infused into both the pork coating and the velvety cream sauce for a burst of flavor.
- Quick and easy preparation, perfect for weeknight dinners or special occasions.
- Versatile dish that can be served as a main course with sides or sliced and added to salads or sandwiches.
- Impress your guests with restaurant-quality flavors and presentation, right in the comfort of your own home.
Ingredients:
- For the Pork Scaloppine:
- 3 (2-inch thick) boneless, center-cut pork chops
- 120 grams (1/2 cup) all-purpose flour
- 1 tablespoon lemon zest
- 2 large eggs
- 180 grams (1 1/2 cups) panko breadcrumbs
- 60 milliliters (1/4 cup) extra virgin olive oil
- For the Lemon Cream Sauce:
- 15 grams (1 tablespoon) butter
- 15 grams (1 tablespoon) all-purpose flour
- 30 milliliters (2 tablespoons) lemon juice
- 240 milliliters (1 cup) milk
- 50 grams (1/2 cup) grated Pecorino Romano cheese
- 2 teaspoons dried parsley
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Directions:
Step 1: Prepare the Pork Scaloppine
- Cut the pork chops horizontally in half, then pound them with a meat mallet to approximately 1/2-inch thickness to ensure uniformity.
- In one bowl, combine flour and lemon zest. In a second bowl, whisk the eggs. Place the breadcrumbs in a third bowl.
- Dredge each piece of pork first in the flour mixture, then in the egg, and finally in the breadcrumbs, ensuring they are evenly coated. Set aside. Step 2: Make the Lemon Cream Sauce
- In a small saucepan, melt the butter over medium-high heat. Add the flour and whisk to form a roux.
- Pour in the lemon juice, milk, grated cheese, dried parsley, salt, and pepper. Whisk together and bring to a boil, then reduce the heat and simmer for 5 minutes until thickened and creamy. Step 3: Pan Fry
- Heat the olive oil in a large nonstick skillet over medium-high heat.
- Add the breaded pork slices to the skillet and fry for 3-4 minutes on each side until crispy and golden brown.
- Drain the cooked pork on paper towels to remove excess oil, then transfer to a serving platter.
- Drizzle the lemon cream sauce over the pork scaloppine or serve it on the side in a gravy boat.
- Garnish with additional lemon zest or parsley, if desired.
- Serve immediately and enjoy your delectable Pork Scaloppine with Lemon Cream Sauce!
Notes:
- For added freshness, you can garnish the dish with fresh lemon slices or chopped parsley before serving.
- Feel free to adjust the seasoning in the lemon cream sauce to suit your taste preferences.
