Lemon scaloppini is one of those dishes that saves us when time is short, but we crave something delicious. Yes… because they are simple, fragrant, and ready in a few minutes. In this version, I used pork loin, a tender and quick-cooking meat that perfectly complements the fresh and tangy taste of lemon. It takes little to prepare them: a pan, some hot broth, a squeeze of lemon juice, and in no time, a golden and creamy sauce forms to envelop the slices of meat, making them irresistible. In short, these scaloppini are the classic dinner (or lunch) saver that never disappoints: light, aromatic, and with a scent that immediately makes your mouth water. So, turn on the stove and prepare the pan: in a flash, you’ll bring to the table a small great classic that exudes simplicity and comfort!
Other scaloppini recipes I recommend you try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Lemon Scaloppini
- 8 slices pork loin
- flour
- 1 shallot
- 1 and 1/4 cups beef broth
- juice of half a lemon
- 1 sprig parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan
- 1 Lemon juicer
- Tongs
Preparation of Lemon Scaloppini
Remove any fat from the slices of meat and coat them in flour on both sides, shaking off the excess flour.
Peel the shallot and chop it finely. I used a manual pull chopper which I find really handy. If you want to purchase it, you can find it by clicking HERE.
In a large pan, heat a few tablespoons of oil before adding the shallot.
Let it sizzle for a moment, then add the floured loin slices.
Cook them on both sides, turning them with tongs.
Then, season with salt and pepper to taste and cover with the boiling broth.
After a couple of minutes, add the juice of half a lemon.
Sprinkle with a pinch of flour: this will help thicken the sauce, creating a delicious cream.
Continue cooking over medium-low heat, turning the slices of meat occasionally.
Once cooked, turn off the heat and garnish the lemon scaloppini with finely chopped parsley. Serve immediately, piping hot. Enjoy! Paola.
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