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.