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A very basic version of cooking the Italian scaloppine. Serve with pasta and sauce with warm Italian bread.

Pork Scaloppine

1 pound pork tenderloin
1 teaspoon EACH butter and olive oil
1/2 cup all-purpose flour
Salt and pepper to taste

1. Cut tenderloin crosswise into eight equal pieces. Place each tenderloin piece between two pieces of plastic wrap. Using heel of hand, gently press tenderloin pieces to a thickness of 1/8 inch. Coat each piece lightly with flour, shake off excess.
2. Heat butter and oil in a nonstick frypan over high heat, add pork and brown quickly on both sides, about 4 to 5 minutes total.
3. Remove pork to serving platter, season with salt and pepper and serve immediately.

Serves 4.

Nutrition Facts
Calories 205 calories
Protein 26 grams
Fat 6 grams
Sodium 114 milligrams
Cholesterol 74 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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