Pork Scallopini Lemon Capers Radicchio

Pork scallopini with lemon capers and radicchio is my favorite quick dinner when I want something comforting but not routine. It brightens up weeknights with zesty lemon and briny capers all balanced by peppery radicchio. This recipe is ready in twenty minutes and feels like a little restaurant meal in your own home.

Ingredients

• Thin pork cutlets: choose well-marbled pieces for best texture and flavor
• Salt and freshly ground black pepper: seasons pork as foundation taste
• All-purpose flour: coats pork for a light crisp finish use fresh flour for best results
• Extra-virgin olive oil: brings smooth richness and sears the pork nicely choose a bold variety
• Unsalted butter: boosts flavor and helps form the sauce
• Garlic: minced for sharp bite and warmth
• Dijon mustard: tang and complexity go for real Dijon if possible
• Lemon: thinly sliced adds acidity provides visual appeal too select firm fresh fruit
• Capers: bright briny pops in every bite rinse if salty
• Chopped radicchio: the bitter green that balances everything choose a crisp heavy head
• Lemon wedges: for squeezing at the end

• For best taste: use fresh and high quality when possible especially for lemons and olive oil

Step-by-Step Instructions

Prepping and seasoning:

Pat the pork cutlets dry with paper towels and season both sides generously with salt and black pepper so every bite is well seasoned

Dredging the pork:

Pour the flour into a large bowl dredge each pork cutlet until well coated on both sides then shake off excess to avoid pasty texture

Searing the pork:

Heat the extra-virgin olive oil in a wide sauté pan on medium heat once shimmering lay in the pork cutlets leaving space so they sear not steam cook until golden and cooked through about one to three minutes per side depending on thickness flip just once so the crust stays intact

Making the pan sauce:

Remove the cooked pork to a warm plate tip out extra oil leaving about one tablespoon in the pan add unsalted butter let it melt then stir in minced garlic cook about one minute so garlic releases its aroma without browning

Adding the flavors:

Stir in the Dijon mustard mixing well for half a minute so it is fragrant and sizzling then add lemon slices capers and chopped radicchio sauté everything about two to three minutes the lemon softens and radicchio wilts but keeps its color

Assembling and serving:

Place the pork cutlets on four plates top each serving with plenty of lemon caper and radicchio mixture spooning all the sauce over the top finish with lemon wedges on the side to squeeze just before eating

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Pork cutlets are one of my go-to mains because they cook in no time and always come out tender when not overcooked. Lemon is my absolute favorite flavor with pork it reminds me of the summer weekends my family spent grilling with lots of salads and citrus on hand.

Storage tips

Store leftovers in a tightly sealed container in the refrigerator for up to two days. The pork stays juicy and the radicchio ramps up in flavor overnight. Reheat slowly in a skillet with a splash of water or lemon juice to keep everything moist.

Ingredient substitutions

If you cannot find pork cutlets try chicken thinly sliced or turkey breast. Arugula or spinach work in place of radicchio though they are less bitter. If you are out of capers chopped green olives add a similar briny effect. Stone ground mustard can sub for Dijon if needed.

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Serving suggestions

I like to pair this pork scallopini with a heap of garlicky mashed potatoes or some simple roasted fingerling potatoes. Crispy bread for mopping up the sauce is a must. For a lighter dinner serve alongside steamed green beans or a citrus salad.

Cultural context

Scallopini just means thinly sliced meat quickly cooked Italian style. The bright lemon caper sauce is a classic southern Italian fix traditionally served with veal or chicken but pork is equally delicious and more affordable. Radicchio brings a northern Italian touch reminiscent of Venetian salads.

Recipe FAQs

→ How do you keep pork scallopini tender?

Use thin pork cutlets and avoid overcooking. Sauté over medium heat for just 1 to 3 minutes per side, and let them rest briefly before serving.

→ Can I substitute radicchio with another green?

Yes, try arugula, endive or even baby spinach for a different flavor profile and similar tenderness in the finished dish.

→ What does capers add to the dish?

Capers bring a briny tanginess that balances the richness of the pork and the slight bitterness of radicchio, enhancing overall flavor.

→ Is it necessary to dredge pork cutlets in flour?

Flour helps create a delicate crust on the pork, aids browning, and helps thicken the pan sauce slightly, but it can be omitted for a lighter option.

→ Can lemon zest be used instead of lemon slices?

Yes, lemon zest gives bright citrus notes, but slices also add visual appeal and juiciness. Use both if desired.

→ How should leftovers be stored?

Cool completely, then refrigerate in an airtight container for up to two days. Gently reheat in a skillet for best texture.