Pork Fillet Scaloppini Al Limone.
500gm Pork fillet approx.
1 glass white wine
100ml chicken stock
Juice and zest of 1 lemon
Handful of chopped parsley
Salt and pepper to taste
Cut the fillet into 2cm thick medallions and beat each piece of pork with a meat hammer until nearly paper-thin.
Season each piece with salt and pepper and coat in flour.
Heat the olive oil in a pan to a medium /hot heat.
Add the pork to the pan and cook until light golden brown on each side approximately 2 mins. Cook in small batches do not over crowd the pan.
Remove to a plate and continue with the remaining pieces.
Return all pieces of pork to the pan and add the wine, chicken broth, lemon juice and zest and gently cook until the sauce has reduced and thickened.
Add the butter and chopped parsley and mix. Serve the meat on a platter and pour over the sauce.
Add a teaspoon of capers to the sauce to enhance the flavor.
Serve with a green Salad, or acrusty bread.