Introduction: Ready for a Zesty, Elegant Weeknight Dish?
Craving a quick, flavorful meal that feels gourmet without the fuss? This Pork Scallopini with Lemon, Capers, and Radicchio is your perfect choice! Featuring tender, thin pork cutlets coated in a light flour crust, sautéed to golden perfection, and topped with a vibrant mix of lemon, capers, and slightly bitter radicchio, this dish is a delightful balance of tangy, savory, and crisp flavors. Perfect for weeknight dinners, special occasions, or impressing guests, it’s inspired by your love for bold, savory dishes like Parmesan-Ranch Chicken Thighs and Easy Weeknight Skillet Paella. Adaptable for keto and gluten-free diets, it’s a versatile crowd-pleaser. Ready to sauté a restaurant-worthy meal? Let’s dive into this easy recipe!
Overview: Why Pork Scallopini with Lemon, Capers, and Radicchio is a Must-Try
This Pork Scallopini combines juicy pork cutlets with a zesty, tangy sauce and tender radicchio, all prepared in one skillet for minimal cleanup. The quick sauté method ensures a fast, flavorful dish. What makes it special? It’s a savory meal that’s ready in about 20 minutes, perfect for showcasing bright ingredients, and adaptable for keto or gluten-free diets, offering an elegant, satisfying dinner with minimal effort.
- Time Requirement: About 20 minutes total (10 minutes prep, 10 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or quick dinners.
- Why It’s Special: It’s a one-pan, zesty pork dish with vibrant, tangy flavors.
This pork scallopini is a quick, elegant treat that’s sure to impress. Let’s get cooking!
Essential Ingredients
Here’s what you need to make Pork Scallopini with Lemon, Capers, and Radicchio. Each ingredient adds to the tender, tangy, and savory magic.
- Pork Cutlets (1¼ lb, thin): Provide tender, lean protein.
- Salt and Black Pepper (to taste): Enhance and balance flavors.
- All-Purpose Flour (1½ cups): Creates a light, crispy coating.
- Extra-Virgin Olive Oil (3 Tbsp): Adds richness and aids sautéing.
- Unsalted Butter (1 Tbsp): Enhances flavor and browning.
- Garlic (2 cloves, minced): Brings bold, savory depth.
- Dijon Mustard (1 Tbsp): Adds tangy, sharp flavor.
- Lemon (1, thinly sliced): Offers bright, citrusy freshness.
- Capers (2 Tbsp): Provide briny, tangy pops.
- Radicchio (2½ cups, chopped): Adds slightly bitter, tender crunch.
- Lemon Wedges (for serving): Enhance with extra tangy zest.
Substitutions and Variations
- Pork Cutlets: Swap with chicken cutlets, turkey cutlets, or tofu slices for vegetarian (sauté tofu 2–3 minutes per side).
- Flour: Use almond flour or coconut flour for keto/gluten-free (~2–3g net carbs per serving).
- Butter: Replace with olive oil or vegan butter for dairy-free.
- Radicchio: Swap with arugula, endive, or spinach for different greens.
- Capers: Use chopped green olives or pickled jalapeños for a similar tangy bite.
- Keto Adjustment: Use almond flour and reduce radicchio to 1 cup (~2–3g net carbs per serving).
- Gluten-Free Version: Swap flour with gluten-free or almond flour.
- Spicy Version: Add ¼ tsp red-pepper flakes or a pinch of cayenne with the garlic.
- Herb-Forward: Add 1 tsp fresh thyme or rosemary to the sauce.
Step-by-Step Instructions
Making this Pork Scallopini with Lemon, Capers, and Radicchio is fast and simple, with a quick sauté and one-pan assembly. Follow these steps for a perfect dish every time.
Step 1: Season and Dredge Pork
- Season 1¼ lb thin pork cutlets on both sides with salt and black pepper.
- Place 1½ cups all-purpose flour in a large bowl.
- Dredge each pork cutlet thoroughly in the flour, shaking off excess.
Tip: Pat pork dry before seasoning for better flour adhesion; use a wide bowl for easy dredging.
Step 2: Sauté Pork
- In a large sauté pan, heat 3 Tbsp extra-virgin olive oil over medium heat.
- Add pork cutlets and sauté until browned and fully cooked (145°F internally), about 1–3 minutes per side.
- Remove pork from the pan and set aside on a plate.
Tip: Avoid overcrowding the pan; cook in batches if needed for even browning.
Step 3: Make the Sauce
- Remove all but 1 Tbsp oil from the skillet.
- Add 1 Tbsp unsalted butter and melt over medium heat.
- Add 2 minced garlic cloves and sauté until fragrant, about 1 minute.
- Stir in 1 Tbsp Dijon mustard and cook for 30 seconds to 1 minute.
Tip: Stir garlic constantly to prevent burning; use a spatula to blend mustard smoothly.
Step 4: Cook Lemon, Capers, and Radicchio
- Add 1 thinly sliced lemon, 2 Tbsp capers, and 2½ cups chopped radicchio to the skillet.
- Sauté until radicchio is just tender, about 2–3 minutes.
Tip: Slice lemon thinly for even cooking; toss radicchio gently to avoid over-wilting.
Step 5: Assemble and Serve
- Divide pork cutlets among four plates.
- Top each cutlet with the lemon, caper, and radicchio mixture.
- Serve immediately with lemon wedges on the side.
Tip: Spoon pan juices over pork for extra flavor; serve hot for best texture.
Assembly: Building the Perfect Pork Scallopini
Making this Pork Scallopini with Lemon, Capers, and Radicchio is all about creating a vibrant, balanced dish with bold textures. Here’s how to make it perfect:
- Dredge Evenly: Coat pork thoroughly for a light, crispy crust.
- Sauté Quickly: Cook cutlets briefly to keep them tender and juicy.
- Sauce Tangy: Blend garlic, mustard, and capers for a zesty topping.
- Top Fresh: Add lemon and radicchio last for vibrant flavor and color.
Presentation Tips:
- Serve on plates with pork as the base, topped with colorful radicchio and lemon slices.
- Pair with a keto-friendly side like roasted Brussels sprouts or a cucumber salad.
- Garnish with extra parsley, a drizzle of olive oil, or additional capers for a polished look.
Storage and Make-Ahead Tips
This dish is best enjoyed fresh but stores well for quick meals. Here’s how to keep it fresh:
- Storing Leftovers:
- Store pork and topping separately in airtight containers in the refrigerator for up to 2 days.
- Avoid freezing, as radicchio and lemon lose texture.
- Reheating:
- Reheat pork in a skillet over low heat for 3–5 minutes to maintain crispness.
- Microwave in 1-minute intervals, but this may soften the coating.
- Serve radicchio topping cold or lightly warmed to avoid overcooking.
- Make-Ahead Tips:
- Prep and dredge pork up to 4 hours ahead; refrigerate until ready to cook.
- Chop radicchio and slice lemon up to 1 day ahead; store in the fridge.
- Cook fresh for best texture and flavor.
Tip: Add a squeeze of fresh lemon juice when serving leftovers to refresh flavors.
Recipe Variations
This Pork Scallopini with Lemon, Capers, and Radicchio is versatile, drawing on your love for bold, savory dishes like Parmesan-Ranch Chicken Thighs and Easy Weeknight Skillet Paella. Here are some fun ideas:
- Keto Pork Scallopini: Use almond flour and reduce radicchio to 1 cup (~2–3g net carbs per serving).
- Gluten-Free Version: Swap flour with gluten-free or almond flour.
- Vegetarian Version: Replace pork with tofu slices or eggplant cutlets, sautéed 2–3 minutes per side.
- Spicy Scallopini: Add ¼ tsp red-pepper flakes or a sliced chili with the garlic.
- Italian Twist: Add ¼ cup grated Parmesan to the flour mixture or swap capers for artichoke hearts.
Tip: Serve with a side of keto-friendly cauliflower mash or a sprinkle of fresh herbs for extra flair.
Conclusion: A Zesty, Elegant Treat to Love
Pork Scallopini with Lemon, Capers, and Radicchio is the perfect way to enjoy a quick, flavorful meal that’s both sophisticated and satisfying. With its tender pork, tangy lemon-caper sauce, and vibrant radicchio, it’s a dish that’s as delicious as it is easy. Perfect for weeknight dinners, special occasions, or impressing guests, this scallopini is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every tangy, savory bite. What’s your favorite way to enjoy this pork scallopini? Share your ideas in the comments and let us know how it turned out!
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Pork Scallopini with Lemon, Capers and Radicchio
Description
Craving a quick, flavorful meal that feels gourmet without the fuss? This Pork Scallopini with Lemon, Capers, and Radicchio is your perfect choice! Featuring tender, thin pork cutlets coated in a light flour crust, sautéed to golden perfection, and topped with a vibrant mix of lemon, capers, and slightly bitter radicchio, this dish is a delightful balance of tangy, savory, and crisp flavors.
Ingredients
Here’s what you need to make Pork Scallopini with Lemon, Capers, and Radicchio. Each ingredient adds to the tender, tangy, and savory magic.
- Pork Cutlets (1¼ lb, thin): Provide tender, lean protein.
- Salt and Black Pepper (to taste): Enhance and balance flavors.
- All-Purpose Flour (1½ cups): Creates a light, crispy coating.
- Extra-Virgin Olive Oil (3 Tbsp): Adds richness and aids sautéing.
- Unsalted Butter (1 Tbsp): Enhances flavor and browning.
- Garlic (2 cloves, minced): Brings bold, savory depth.
- Dijon Mustard (1 Tbsp): Adds tangy, sharp flavor.
- Lemon (1, thinly sliced): Offers bright, citrusy freshness.
- Capers (2 Tbsp): Provide briny, tangy pops.
- Radicchio (2½ cups, chopped): Adds slightly bitter, tender crunch.
- Lemon Wedges (for serving): Enhance with extra tangy zest.
Substitutions and Variations
- Pork Cutlets: Swap with chicken cutlets, turkey cutlets, or tofu slices for vegetarian (sauté tofu 2–3 minutes per side).
- Flour: Use almond flour or coconut flour for keto/gluten-free (~2–3g net carbs per serving).
- Butter: Replace with olive oil or vegan butter for dairy-free.
- Radicchio: Swap with arugula, endive, or spinach for different greens.
- Capers: Use chopped green olives or pickled jalapeños for a similar tangy bite.
- Keto Adjustment: Use almond flour and reduce radicchio to 1 cup (~2–3g net carbs per serving).
- Gluten-Free Version: Swap flour with gluten-free or almond flour.
- Spicy Version: Add ¼ tsp red-pepper flakes or a pinch of cayenne with the garlic.
- Herb-Forward: Add 1 tsp fresh thyme or rosemary to the sauce.
Instructions
Step 1: Season and Dredge Pork
- Season 1¼ lb thin pork cutlets on both sides with salt and black pepper.
- Place 1½ cups all-purpose flour in a large bowl.
- Dredge each pork cutlet thoroughly in the flour, shaking off excess.
Tip: Pat pork dry before seasoning for better flour adhesion; use a wide bowl for easy dredging.
Step 2: Sauté Pork
- In a large sauté pan, heat 3 Tbsp extra-virgin olive oil over medium heat.
- Add pork cutlets and sauté until browned and fully cooked (145°F internally), about 1–3 minutes per side.
- Remove pork from the pan and set aside on a plate.
Tip: Avoid overcrowding the pan; cook in batches if needed for even browning.
Step 3: Make the Sauce
- Remove all but 1 Tbsp oil from the skillet.
- Add 1 Tbsp unsalted butter and melt over medium heat.
- Add 2 minced garlic cloves and sauté until fragrant, about 1 minute.
- Stir in 1 Tbsp Dijon mustard and cook for 30 seconds to 1 minute.
Tip: Stir garlic constantly to prevent burning; use a spatula to blend mustard smoothly.
Step 4: Cook Lemon, Capers, and Radicchio
- Add 1 thinly sliced lemon, 2 Tbsp capers, and 2½ cups chopped radicchio to the skillet.
- Sauté until radicchio is just tender, about 2–3 minutes.
Tip: Slice lemon thinly for even cooking; toss radicchio gently to avoid over-wilting.
Step 5: Assemble and Serve
- Divide pork cutlets among four plates.
- Top each cutlet with the lemon, caper, and radicchio mixture.
- Serve immediately with lemon wedges on the side.
Tip: Spoon pan juices over pork for extra flavor; serve hot for best texture.
FAQs
1. Can I use pork chops instead of cutlets?
Yes! Use thin pork chops and pound to ¼-inch thickness; cook as directed.
2. Is this dish keto-friendly?
With flour, it’s not keto-friendly (~10–12g net carbs per serving). Use almond flour for keto (~2–3g net carbs).
3. Can I make it vegetarian?
Yes! Swap pork with tofu slices or eggplant cutlets; sauté 2–3 minutes per side.
4. Why is my pork not crispy?
- Pat pork dry before dredging to reduce moisture.
- Ensure oil is hot before adding pork.
- Avoid overcrowding the pan for better browning.
5. Can I make this ahead?
Yes! Prep and dredge pork up to 4 hours ahead; cook fresh for best texture.
6. How long does it last?
Pork and topping last in the fridge for 2 days; store separately.
7. Can I use other greens?
Yes! Swap radicchio with arugula, spinach, or endive for variety.
8. What’s the best way to serve it?
Serve hot on plates, paired with a keto-friendly side like roasted Brussels sprouts or cucumber salad, garnished with lemon wedges or parsley.