The Lemon Pork Scallops are a really easy and economical second course. Although it is preferable to use white chicken meat for scallops, I think pork works wonderfully. Pork has a very easy cooking process and is very versatile; moreover, it is an excellent source of proteins for maintaining muscle mass.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 450.24 (Kcal)
- Carbohydrates 13.36 (g) of which sugars 0.85 (g)
- Proteins 38.32 (g)
- Fat 26.35 (g) of which saturated 13.20 (g)of which unsaturated 11.41 (g)
- Fibers 2.40 (g)
- Sodium 321.62 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 slices pork meat
- 1/3 cups flour
- 3/4 cups beef broth (salted)
- 3 1/2 tbsps butter
- 2 tsp lemon zest (grated)
- 1/4 cups lemon juice
Tools
- Kitchen Scale
- Cutting Board
- Meat Tenderizer
- Frying Pan
Steps
Heat a small pot with the broth. Place the slices on the cutting board and slightly pound them with the meat tenderizer; they should not be too thin or too thick. Dredge them one by one in flour and shake off the excess. Melt the butter in a large frying pan, and as soon as it begins to sizzle, lay the slices. Leave them for 5 minutes and turn them; they should become nicely colored,
Moisten them with the lemon juice, let it evaporate, and pour in two ladles of already salted hot broth. Cover with a lid, and as soon as the base starts to thicken, move the pan to ensure the scallops do not stick, and before the base dries up, turn off the heat. Sprinkle with grated lemon zest and serve.
