Pork Scallopini with Butter Caper Sauce
Elevate your weeknight dinner game with this elegant Pork Scallopini with Butter Caper Sauce—a quick and flavorful recipe that pairs tender, pan-seared pork cutlets with a velvety sauce bursting with citrusy brightness and briny caper goodness. Perfectly seasoned with a touch of paprika, the pork is pan-fried to golden perfection before being simmered in a luscious blend of dry white wine, chicken broth, garlic, and fresh lemon juice. The addition of capers and a parsley finish adds a gourmet flair, making this dish a restaurant-quality meal that's surprisingly easy to prepare. Ready in just 35 minutes, this dish is ideal for busy weeknights yet elegant enough to impress at a dinner party. Serve over creamy mashed potatoes, al dente pasta, or alongside a crisp green salad to create a complete meal that’s bursting with flavor and texture. A must-try for fans of quick and sophisticated one-skillet recipes!
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Ingredients
- 4 pieces (about 4-5 oz each) Pork cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 cloves, minced Garlic
- 0.5 cups Dry white wine
- 0.5 cups Chicken broth
- 2 tablespoons (drained) Capers
- 2 tablespoons (chopped) Fresh parsley
- 1 piece (zested and juiced) Lemon
Directions
Step 1
Place the pork cutlets between two sheets of plastic wrap or parchment paper. Gently pound with a meat mallet until they are about 1/4 inch thick.
Step 2
In a shallow bowl, mix the flour, salt, black pepper, and paprika. Dredge each pork cutlet in the seasoned flour, shaking off any excess.
Step 3
Heat the olive oil in a large skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt.
Step 4
Cook the pork cutlets in the skillet for 2-3 minutes on each side until golden brown and cooked through. Cook in batches if necessary to avoid overcrowding the pan. Transfer the cooked cutlets to a plate and keep warm.
Step 5
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
Step 6
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
Step 7
Stir in the chicken broth, capers, lemon juice, and lemon zest. Bring the sauce to a gentle simmer and cook for 3-4 minutes, allowing the flavors to meld.
Step 8
Return the pork cutlets to the skillet, spooning the sauce over them. Let them warm through for 1-2 minutes.
Step 9
Sprinkle the dish with fresh parsley and serve immediately. Pair with mashed potatoes, pasta, or a light green salad for a complete meal.
Nutrition Facts
| Serving size | (959.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2125.2 |
| Total Fat 145.2g | 0% |
| Saturated Fat 57.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 506.3mg | 0% |
| Sodium 3327.5mg | 0% |
| Total Carbohydrate 59.0g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 3.3g | |
| Protein 124.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 173.2mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 2089.5mg | 0% |
Source of Calories