Pork Scallopini Lemon Capers Radicchio (Printable Version)
Tender pork, lemon, capers and radicchio combine for a flavorful, weeknight-friendly meal ready in 20 minutes.
# Ingredients:
→ Main Components
01 -
570 g thin pork cutlets
02 -
1.5 cups (190 g) all-purpose flour
→ Seasonings and Aromatics
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
2 garlic cloves, minced
→ Sauce and Garnish
06 -
3 tablespoons extra-virgin olive oil
07 -
1 tablespoon unsalted butter
08 -
1 tablespoon Dijon mustard
09 -
1 lemon, thinly sliced
10 -
2 tablespoons capers
11 -
2.5 cups (125 g) chopped radicchio
12 -
Lemon wedges, for serving
# Steps:
01 -
Pat the pork cutlets dry and season both sides generously with salt and freshly ground black pepper. Place the flour in a wide, shallow bowl. Thoroughly dredge each pork cutlet in flour, shaking off the excess.
02 -
Heat the olive oil in a large sauté pan over medium heat. Once shimmering, add the floured pork cutlets in a single layer. Cook until deeply browned and cooked through, about 1 to 3 minutes per side depending on thickness. Transfer pork to a plate and cover loosely.
03 -
Discard excess oil from the pan, leaving 1 tablespoon. Add the unsalted butter and melt over medium heat. Add the minced garlic and sauté until aromatic, approximately 1 minute.
04 -
Stir in the Dijon mustard and cook for 30 seconds to 1 minute until well combined. Add the lemon slices, capers, and chopped radicchio. Sauté until radicchio is wilted yet retains some texture, about 2 to 3 minutes.
05 -
Divide the pork cutlets among four plates. Spoon the warm lemon, caper, and radicchio mixture evenly over each serving. Garnish with lemon wedges and serve immediately.
# Notes:
01 -
Use thin pork cutlets for the quickest, most even cooking.
02 -
Do not overcrowd the pan when sautéing the pork to ensure a golden crust.