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+ servings
Pork scaloppini with caramelized lemon slices beside Mushroom Risotto with Vermouth.
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5 from 1 vote

Fine Cooking Pork Scaloppini with Prosciutto and Caramelized Lemon

Salty and crispy prosciutto over pork tenderloin makes layers of flavour. The vermouth and caramelize lemon make for a sophisticated presentation.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Italian
Servings: 6 servings
Calories: 460kcal

Ingredients

  • 6 lemons
  • 2 medium pork tenderloins
  • salt and freshly ground black pepper
  • ½ cup flour
  • 12 -24 sage leaves 12 if large, 24 if smaller
  • 12 slices prosciutto I sometimes use 24 slices (2 per scaloppini)
  • cup olive oil
  • 4 Tbsps butter
  • cup dry vermouth original recipe calls for sweet vermouth
  • 1 cup chicken broth

Instructions

  • Trim thick ends off the lemons. Slice 24 ⅛" inch lemon slices (2 slices per scalloppini). Set slices aside and juice the lemon ends and any remaining lemon. You will need ½ cup of juice.
  • Cut the tenderloins in to 12 equal slices. Put the slices between sheets of plastic wrap and pound to ¼" thick. Season both slides of each slice with salt and pepper and dredge through the flour.
  • Top each scaloppini with a couple of sage leaves and wrap well with prosciutto. Use at least 1 prosciutto per scaloppini.
  • Preheat oven to 200°F. Line a baking dish with paper towel. Use 2 large skillets- big enough to hold 6 scaloppini in a single layer. Otherwise you will need to work in batches. Heat ½ the oil in each skillet. Cook 6 scaloppini in a single layer in each skillet, over medium hight heat 1 ⅕-2 minutes per side. Transfer scaloppini to the baking dish.
  • Drain off any excess oil left in the pans. Melt 1 Tbsps butter in each pan. Cook the lemon slices in a single layer 2-4 minutes on one side. Slices shoud be nicely browned. Add 2 Tbsps vermouth to each pan and cook it down to glaze consistency-3-5 minutes. Transfer the lemon slices to the baking dish with the scaloppini. Transfer any juices and scrape any brown bits from 1 skillet to the other so you are working with 1 skillet now. Add the remainder of the vermouth and scrape up any brown bits from the bottom of the skillet. Add the broth and lemon juice and boil til reduced to ½ cup. Remove from the heat and stir in the last 2 Tbsps of butter.
  • Transfer the scaloppini to a serving platter, with 2 lemon slices topping each scaloppini. Drizzle sauce over and serve immediately.

Notes

Note 1:  Scaloppini can be frozen after they have beed dredge in flour.  When ready to cook, defrost the scaloppini, sift a bit of fresh flour over the scaloppini and proceed with Step 3.
Nutrition assumes 2 scaloppini per person.

Nutrition

Calories: 460kcal | Carbohydrates: 20g | Protein: 29g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 104mg | Sodium: 240mg | Potassium: 681mg | Fiber: 3g | Sugar: 3g | Vitamin A: 263IU | Vitamin C: 57mg | Calcium: 40mg | Iron: 2mg