Pork Scallopini with Lemon, Capers and Radicchio
We’re really ambitious cooks on the weekend, but once Monday rolls around, it’s back to sad salad and boring chicken breast. Not tonight. Pork scallopini with lemon, capers and radicchio comes together in 20 minutes—and if you already have pantry staples on hand, you’ll need only five more ingredients to make it.
1¼ pounds thin pork cutlets
Salt and freshly ground black pepper
1½ cups all-purpose flour
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 lemon, thinly sliced
2 tablespoons capers
2½ cups chopped radicchio
Lemon wedges, for serving
1. Season the pork on both sides with salt and pepper. Put the flour in a large bowl and dredge each piece of pork thoroughly in the flour.
2. In a large sauté pan, heat the olive oil over medium heat. Add the pork and sauté until browned and fully cooked, about 1 to 3 minutes per side.
3. Remove the pork from the pan and remove all but 1 tablespoon of oil from the skillet. Add the butter and melt over medium heat.
4. Add the garlic and sauté until fragrant, about 1 minute. Add the Dijon mustard and stir for 30 seconds to 1 minute.
5. Add the lemon slices, capers and radicchio. Sauté until the radicchio is just tender, about 2 to 3 minutes.
6. Divide the pork among four plates, and top each cutlet with the lemon, caper and radicchio mixture. Serve immediately with lemon wedges.