This is a simple yet elegant meal. I would make it with veal but my budget said no to that. I had my butcher cut the pork cutlets this time. But you could purchase a pork loin roast and cut 1/4 inch slices then freeze the rest for later. I had frozen artichoke hearts but canned will do in a pinch.
Pork Scaloppini with Artichoke Hearts
8 1/4 inch slices of pork loin
3/4 cup flour
Zest of one lemon
1Tablespoon olive oil
1 Tablespoon butter
2 cups artichoke hearts [thawed if frozen, drained if canned]
2 cloves garlic minced
juice of one lemon
1-2 Tablespoon butter
small bunch of parsley chopped
2 Tablespoons capers drained
1. Pound the pork pieces so they are an even thickness. Season with salt and pepper.
2. In one bowl whisk the eggs. In another mix the flour and lemon zest. First dip the pork in the egg then into the flour to coat.
3. Heat the olive oil and Tablespoon of butter in a skillet over medium high heat. Saute the pork in batches. Remove to a plate.
4. Add more olive oil to the pan if needed. Add the artichoke hearts and heat through. Add garlic and stir till fragrant.
5. Stir in lemon juice and butter over low heat.
6. Add pork back to pan to reheat through. Garnish with parsley and capers.
Cissie says,” 1st choice would be a California Old Vine Red Zinfandel, Red Zinfandel pairs nicely with artichokes. 2nd choice is a crisp Sancerre from France”
Hank says,” I would recommend a crisp american pale ale with all of these fresh flavors. The citrus notes of the pale ale will even more brighten the lemon and fruity qualities of the dish. Try a Two Brothers Sidekick, Stone Pale Ale or Dale’s Pale Ale.”