Scaloppine di maiale (pork scaloppine)

If you’re looking for a dish that’s light, zesty, and ready in minutes, scaloppine al limone is your answer.

Thin slices of tender pork loin, lightly floured and seared to perfection, come alive with the fresh brightness of lemon juice. Infused with a touch of garlic and rosemary, this simple Italian classic delivers big flavor with minimal effort — perfect for a weeknight dinner or an elegant meal to impress guests.

I used wafer thin slices of meat. If you use thicker cuts, of course the cooking time will be longer!

Ingredients

• 6 wafer-thin slices of pork loin

• 2 tbsp of all-purpose flour (for dredging)

• 2 tbsp olive oil

• 1 garlic clove 

• 1 sprig rosemary (optional)

• Juice of ½ lemon

• Salt and pepper, to taste

Method

1. In a skillet, heat the olive oil over low heat. Add the garlic clove and rosemary sprig to infuse the oil with flavor. Let it cook gently for about 1-2 minutes, then remove them.

2. Meanwhile, lightly dredge the pork slices in flour, shaking off any excess.

3. Raise the heat to medium and place the floured pork loin slices in the skillet. Cook for about 2 minutes* on one side, then flip them over.

4. Season with salt and pepper, drizzle with the lemon juice.

5. Cook for 2 more minutes, then serve immediately.

*The cooking time varies according to the thickness of the pork loin slices. If not using wafer-thin loin, it will take longer.