Recipe

Pork Scaloppine With Mustard And Rosemary Recipe

Print Recipe

Ingredients

Directions

Step #1 Trim any excess fat from meat.
Step #2 Cut meat crosswise into 1/2" slices.
Step #3 Place each slice between two pieces of plastic wrap.
Step #4 Using the heel of your hand, press lightly to 1/8" thickness; remove plastic wrap.
Step #5 In a shallow dish, mix flour, pepper & salt.
Step #6 Dip meat into flour mixture, turning to coat.
Step #7 In a large skillet, heat butter & oil over medium-high heat.
Step #8 Add half of the meat; reduce heat to medium.
Step #9 Cook for 2 to 3 mins or until meat is slightly pink in center & coating is golden brown, turning once.
Step #10 Remove meat, reserving drippings in the skillet.
Step #11 Cover up meat & keep warm in 300F oven.
Step #12 Repeat with remaining meat.
Step #13 Add mushrooms, rosemary & garlic to the reserved drippings.
Step #14 Cook & stir just until mushrooms are tender.
Step #15 Add chicken broth, scraping up any browned bits from bottom of skillet.
Step #16 Bring to boiling; reduce heat.
Step #17 Simmer carefully about 5 mins or until reduced by half.
Step #18 Stir in mustard, lemon peel & lemon juice; heat through.
Step #19 Serve the mushroom mixture over meat.
Step #20 If desired, garnish with lemon wedges & extra fresh rosemary.
Enjoy the Pork Scaloppine With Mustard & Rosemary recipe

Viewing Pork Scaloppine With Mustard and Rosemary Receipe