Pork Scallopini with Lemon Cream Sauce

Pork scallopini with lemon cream sauce is a quick, elegant dish made by lightly dredging thin pork cutlets in flour, then pan-searing them until golden. The same pan is used to create a silky sauce with butter, garlic, fresh lemon juice, and cream, often finished with capers or herbs for added brightness. The result is tender, flavorful pork coated in a rich yet tangy sauce that pairs perfectly with pasta, rice, or roasted vegetables.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Special Equipment: Large skillet

Ingredients

• 8-10 thin pork chops (or pork cutlets)

• Salt and black pepper, to taste

• 2 eggs

• 2 tablespoons milk

• 2 cups panko or fine breadcrumbs

• ¼ cup Pecorino cheese, finely grated

• 1 tablespoon parsley flakes

• 1/2 cup olive oil for frying (enough to cover bottom of the pan)

  Lemon Cream Sauce

• 3 tablespoons butter

• ¼ cup dry white wine

• 1 cup heavy cream

• Juice of 1 lemon

• Salt and black pepper, to taste

• 1-2 tablespoons fresh parsley, finely chopped

• 1 tablespoon cold butter(for finishing)

Directions

1. Prepare the Pork

   Season pork chops generously with salt and pepper.

   In a shallow bowl, whisk together eggs and milk.

   In another bowl combine panko, Pecorino, and parsley flakes.

2. Bread the Cutlets

   Dip each pork chop into the egg mixture, then press into the breadcrumb mixture until evenly coated.

3. Fry Until Golden

   Heat olive oil in a large skillet over medium heat.

   Fry pork in batches, 2-3 minutes per side, until golden brown and crispy (GBD) and cooked through.

   Transfer to a rack or paper towels to drain and keep warm.

4. Build the Sauce

   In a separate skillet, melt 3 tablespoons butter over medium heat.

   Add white wine and let it simmer for 1-2 minutes, reducing slightly to cook off the alcohol and concentrate flavor.

5. Add Cream & Reduce

   Pour in heavy cream and bring to a gentle simmer (small bubbles around the edges).

   Stir occasionally and let it reduce for 3-4 minutes until slightly thickened.

6. Brighten & Finish

   Add lemon juice and whisk to combine-the sauce will tighten and turn silky.

   Season with salt and pepper.

   Remove from heat and whisk in the cold butter until fully melted and glossy.

   Stir in fresh parsley.

7. Serve

   Spoon the sauce over the crispy pork or serve alongside.