TABELIAAUTHENTIC RECIPE
Scaloppine di Maiale al LimonePork Scaloppine with Lemon
Pork loin pounded thin, lightly dusted with flour and quickly finished with butter, white wine and lemon. Even pounding, a fine flour coating and keeping the lemon-butter sauce emulsified are the decisive techniques in this brief cooking process.
AUTHENTICITY SCORE
Authenticity Score
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Ingredients (4 servings)
- Thin-sliced pork loinLeave a little fat and pound evenly to 4 mm thick.480 g
- Cake flourLightly coat the meat.30 g
- Dry white wine80 ml
- LemonSqueeze the juice and finely grate a little yellow zest.1 piece
- Unsalted butter35 g
- Extra virgin olive oil20 ml
- Fresh flat-leaf parsleyFinely chopped.8 g
- Salt5 g
- Black pepper1 g
Method
Pound the pork thin
- 1 Make several cuts through the connective tissue of 480 g thin pork loin slices, sandwich between plastic wrap and pound with a mallet or rolling pin to 4 mm thick.
Ready when
The meat should be uniformly thin without tears.
Prepare aromatics and season
- 1 Juice 1 lemon and finely grate a little of its yellow zest.
- 2 Finely chop 8 g flat-leaf parsley.
- 3 Lightly season both sides of the pork with salt and black pepper.
Dust with flour
- 1 Spread 30 g cake flour in a tray and lightly coat both sides of the pork.
Ready when
Shake off excess so no thick white flour layer remains.
Brown the pork
- 1 Heat 20 ml extra virgin olive oil and 20 g unsalted butter in a frying pan over medium heat; add the pork when the bubbles become fine.
- 2 Cook for 1 minute per side and remove when the edges whiten and the surface is lightly browned.
Deglaze with white wine
- 1 Pour 80 ml dry white wine into the same pan and reduce over medium heat for 2 minutes while scraping browned deposits with a wooden spoon.
Ready when
Continue when the alcoholic smell has gone and the liquid is reduced by about half.
Emulsify the lemon-butter sauce
- 1 Add 2 tablespoons lemon juice and 15 g unsalted butter and shake the pan to emulsify.
- 2 Return the pork when the sauce is slightly thickened and a wooden-spoon track disappears immediately.
Coat and finish the pork
- 1 Coat the pork in the sauce for 30 seconds.
- 2 Scatter with lemon zest and flat-leaf parsley.
Ready when
Ready when glossy on the surface and tender, without overcooking the center.
About this dish
Scaloppine means small, thinly sliced pieces in Italian and describes dishes of thinly pounded meat cooked quickly. Originally made with veal, it became familiar in northern cities such as Milan. Where veal was difficult to obtain, pork came into use and pork scaloppine became established in home cooking.
The pairing with lemon reflects Italy’s tradition of incorporating acidity into cooking. Lemons have long been grown on the Amalfi Coast and in Sicily, and especially in the south, squeezing lemon over fish and meat is deeply rooted at the table.
The scaloppine idea also reached America, where veal piccata eventually became chicken piccata and an established local dish. An idea spreading while changing ingredients and names demonstrates Italian cooking’s flexibility.
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