Pork escalopes with paprika and lemon are a tasty and flavorful second course, a quick recipe to prepare even at the last minute. Sometimes time is short, and managing to bring something appetizing to the table can seem like a feat. With pork escalopes with paprika and lemon, you’ve got it solved, so note the recipe and try them right away as I did when I saw them from Carlo Gaiano.
Not to be missed
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8 slices pork loin
- 3 tbsps flour
- 1 lemon
- 2 oz water
- 2 tsps smoked paprika
- 3 tbsps extra virgin olive oil
- 1 clove garlic
- 1 sprig rosemary
- to taste salt
Tools
- 1 Cutting Board
- 1 Meat Tenderizer
- 1 Container graduated
- 1 Citrus Juicer
- 1 Hand Whisk
- 1 Low-sided Casserole low-sided
- 1 Tongs for meat
Steps
Pound the meat on both sides and flour them. Squeeze the lemon into a graduated container (or a glass) using a juicer or simply strain the juice through a sieve to collect the seeds, preventing them from entering the container. Add the two teaspoons of smoked paprika, the water, and mix. In a low-sided casserole, heat the extra virgin olive oil and let the garlic clove and rosemary brown: when the aromas have released their fragrances, remove them and place the slices of meat in the pan and brown them well for a couple of minutes first on one side and then the other over high heat. Adjust the salt and deglaze with the lemon and paprika juice. Cover with the lid and cook the meat for about three minutes per side. Serve the slices immediately with all their sauce.
