Pork Scaloppine in Lime Sauce
Easy elegance. This dinner allows you time to enjoy your meal. Serve with sautéed summer squash and rice pilaf.
4 pork loin cutlets, about 1 pound, pounded to 1/4-inch
2 teaspoons butter
Salt and pepper to taste
2 tablespoons white wine
2 tablespoons fresh lime juice
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne (ground red pepper)
1/2 cup chicken broth
1/2 cup skimmed evaporated milk
Lime zest, from one lime
- Heat butter in nonstick skillet over medium-high heat. Season pork with salt and pepper and saute quickly, about 2 to 3 minutes per side. Remove pork from pan and keep warm.
- Add wine and lime juice to pan; deglaze pan. Bring to a boil; add chicken broth, milk, ginger and cayenne. Lower heat and cook over medium heat, stirring constantly, about 2 minutes. When sauce has reduced and thickened, season to taste with salt, if desired.
- Spoon some sauce over each cutlet and sprinkle with lime zest to serve.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.