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Pork Escalope with Lemon Sauce

A refreshing dish for the summer season, the lemon sauce will stir your senses!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Prep: 15 min Cook: 15 min

Ingredients

Pork fillet 200g
Salt & pepper as required
Flour 2 tsp
White wine 100ml
Lemon juice 1
Garlic 1/2 clove
Olive oil 2 tbsp
Chicken stock 200ml
Butter 2 tsp
Parsley as required

Method

1
Slice the pork fillet to 1cm thick and flatten with a tenderiser to 3-4mm. Sprinkle with the salt & pepper and keep for 10 minutes.
2
Dredge the pork with 1 tsp flour on both sides. Put the olive oil and 1 tsp butter in a frying pan and fry the pork.
3
Cook for 1 minute on each side and remove to a plate when nicely browned.
4
Add the white wine, lemon juice, chicken stock and finely chopped garlic to the pan and bring to the boil on high heat.
5
When the sauce reduces by half, turn the heat off. Add the remaining 1 tbsp butter and 1 tsp flour and mix well.
6
Turn the heat back on to medium and return the pork from Step 3. Add most of the chopped parsley and simmer for 5 minutes.
7
Transfer to a serving dish and garnish with the remaining parsley and a lemon slice, and serve with your favourite cooked vegetables.
8
I used this Knorr stock cube added to the hot water, it really has a good flavour.

Tips & Note

●If you don't like it too sour, use a bit less lemon juice
●When you add the flour, you might get some lumps but these will disappear once you add the pork and mix it, so don't worry

Pork Escalope with Lemon Sauce

A refreshing dish for the summer season, the lemon sauce will stir your senses!

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Prep: 15 min

Cook: 15 min

Ingredients

Pork fillet 200g
Salt & pepper as required
Flour 2 tsp
White wine 100ml
Lemon juice 1
Garlic 1/2 clove
Olive oil 2 tbsp
Chicken stock 200ml
Butter 2 tsp
Parsley as required
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Pork Escalope with Lemon Sauce

Recipe ID :1941 Posted on 17 JUN 2016
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Serves 1

Prep 15min
Cook 15min
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A refreshing dish for the summer season, the lemon sauce will stir your senses!

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Tobuchan
Recipe By
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Tobuchan
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Ingredients

Print Ingredients Email Ingredients
200g
as required
2 tsp
100ml
1
1/2 clove
2 tbsp
200ml
2 tsp
as required

Method

Prep
15min
Cook
15min
1
Slice the pork fillet to 1cm thick and flatten with a tenderiser to 3-4mm. Sprinkle with the salt & pepper and keep for 10 minutes.
2
Dredge the pork with 1 tsp flour on both sides. Put the olive oil and 1 tsp butter in a frying pan and fry the pork.
3
Cook for 1 minute on each side and remove to a plate when nicely browned.
4
Add the white wine, lemon juice, chicken stock and finely chopped garlic to the pan and bring to the boil on high heat.
5
When the sauce reduces by half, turn the heat off. Add the remaining 1 tbsp butter and 1 tsp flour and mix well.
6
Turn the heat back on to medium and return the pork from Step 3. Add most of the chopped parsley and simmer for 5 minutes.
7
Transfer to a serving dish and garnish with the remaining parsley and a lemon slice, and serve with your favourite cooked vegetables.
8
I used this Knorr stock cube added to the hot water, it really has a good flavour.

Tips & Note

●If you don't like it too sour, use a bit less lemon juice
●When you add the flour, you might get some lumps but these will disappear once you add the pork and mix it, so don't worry

Category

Italy Boiled Pan Fried / Shallow Fried Sauces Simmer Alcohol Flour Pork Dinner Everyday Home Party

Related escalope lemon white wine olive oil garlic
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