Pork Scaloppine Limoncello

We love Scaloppine.  The lovely thin slices of pork or veal – I have even made it with chicken – only take minutes to prepare and cook and are so light and delicious.  Having run out of fresh lemons we tried using the beautiful Italian lemon liquor Limoncello.  I usually save this for sweet pancake dishes but it goes extraordinarily well with meat.

The garlic and jalapanos give a little zing to the dish as well.  Will be definitely making this one again – it was fabulous…

Pork Scaloppini Limoncello

 

Ingredients:

Thinly sliced pork loin or pork schnitzels

Plain flour to coat the pork slices

Salt & pepper

1 tablespoon of olive oil

2 tablespoons butter

1 large glove of garlic grated

½ cup of Limoncello

2 tablespoons finely chopped jalapenos

Method:

Add the salt & pepper to plain flour and place in a snap lock bag shaking it to combine

Put each of the pork slices in and shake vigorously to ensure they are coated well

Heat the oil in a large pan and quickly brown the pork slices on both side

Remove from the pan and put aside

Add the butter and garlic to the pan and fry for a few minutes

Pour in the Limoncello and jalapenos and stir until it has thickened – the consistency should be a smooth

Gently return the pork slices to the pan and ensure they are covered on both sides with the sauce.

Add more Limoncello if the sauce is too thick

Cover and gently simmer for a few minutes until the pork is cooked though and piping hot

Serve topped with some additional chopped jalapenos

 

Bon Appetit!  🙂

 

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