Pork Scaloppini with lemon and capers


Italian heritage with this pork steak dish. Easy and quick to cook and you can even buy the sliced pork steaks at your local supermarket.

Cooking Method

Heat a large cast-iron skillet over medium-high heat.

Cut the pork into 6 to 12 very thin slices leaving some fat on the outside. Flatten each piece on the cutting board by hand. Season both sides with salt and pepper to taste, then drizzle 2 tablespoons of the oil over the pork to coat it all over.

Finely chop the parsley leaves. Grate the zest of 1 lemon to yield 2 teaspoons. Drain and coarsely chop the capers. Finely chop the garlic. Cut the lemons into wedges.

When the skillet is quite hot, put 6 slices of pork in the bottom of the skillet. Cook for about 2 minutes, until nicely browned. Turn them over and cook for another 2 minutes.

Reduce the heat to medium. Add the remaining 2 tablespoons of oil, add the parsley, lemon zest, capers and garlic. Let the mixture cook undisturbed for 1 minute; it should sizzle. Pour evenly over the pork slices. Garnish the platter with the lemon wedges.

Ingredients Serves 4
Boneless pork loin 500 gm
Freshly ground black pepper
Olive oil ¼ cup
Zest of medium lemons 2
Capers 1 tbspn
Garlic 2 medium cloves