This is not authentic because I use pork tenderloin instead of veal scallops. But it really tastes almost the same! Fresh lemon is the essential finish.
Prep Time: 15 minutes
Cook Time: 4 minutes
Ingredients:
- 1 pound pork tenderloin
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1/4 cup flour
- 2 eggs, beaten
- 1 cup dry bread crumbs
- 3 tablespoons butter
- 2 tablespoons peanut oil
- 1 lemon, cut into wedges
Preparation:
Cut pork tenderloin into six pieces crosswise. Place between sheets of plastic wrap, cut side down, and pound until pieces are about 1/3" thick. Sprinkle each with salt, pepper, and lemon juice.Combine paprika and flour on a shallow plate. Place beaten egg in shallow bowl. Place bread crumbs on another shallow plate. Dip pork pieces into flour mixture, shake off. Then sip into egg mixture, then place in bread crumbs, pressing to coat. Place each coated piece on wire rack.
Preheat oven to 250 degrees F. In large skillet, melt butter with oil over medium high heat. Cook one or two coated pork pieces at a time, until browned and tender, about 2-4 minutes per side. When each piece is cooked, place on plate in oven to keep warm. Repeat with remaining pork pieces, then serve with lemon wedges.
