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Pork Tenderloin Scallopine

July 7, 2010

You can make this with chicken, pork or veal. I had a pork tenderloin so cut it into pieces then into filets. Make sure that each piece of meat is fairly thin, about 1/4″ thick. Dredging in milk then flour seals the meat keeping it moist. The egg wash and Panko breadcrumbs provide the crunchy outside. The same steps can be used for zucchini or pretty much anything else you want to fry. A mixture of olive oil and butter is key in the rich flavor of this scallopine and a final spritz of lemon juice just before serviing finishes it off perfectly.

Pork Tenderloin Scallopine

What you’ll need for 4-6 people

1 pound pork tenderloin

1/3 cup milk

1/3 cup flour

1 egg – lightly beaten

1/2 cup Panko

1 Tbsp. lemon zest

lemon wedges

1/4 cup olive oil

1 Tbsp. salted butter

Cut tenderloin into thin medallions or filets, season with salt and pepper on one side. Dredge in milk, then flour. Tap off any excess flour before coating in egg then Panko. Set aside while olive oil and butter heat in skillet. Add meat and brown on one side, before turning, add lemon zest in between meat. Turn and brown on other side.  Serve with a lemon wedge.

Milk, flour, egg and Panko

Pork, ready to sauté in olive oil and butter

Lemon zest

Brown on both sides in olive oil and butter

 

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