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- 1 pork tenderloin, trimmed of silverskin, cut into ½-inch slices
- Kosher salt and freshly ground black pepper
- 1/4 cup flour
- 3 tablespoons salted butter, divided
- 2 tablespoons olive oil
- 3 spring onions, chopped (whites only)
- 8 Persian cucumbers (about 1 pound), halved lengthwise and cut into 2-inch pieces
- 4 sprigs thyme plus 2 teaspoons leaves
- 1 tablespoon lemon juice, plus lemon wedges for serving
- Place pork between two layers of plastic wrap. Using a heavy skillet or meat mallet, pound pork to ¼-inch thickness; season with salt and pepper. Dredge pork in flour. Heat 1 tablespoon butter and 1 tablespoon oil in a large, heavy skillet over medium-high. Cook pork, turning once, until browned on both sides. Repeat with remaining oil and pork (set pork aside and tent with foil as they are cooked through).
- Meanwhile, heat 1 tablespoon butter in a large skillet over medium. Add onion and cook, stirring occasionally, until golden brown, about 4 minutes. Stir in cucumbers, thyme, and 1/4 cup water. Cook, stirring occasionally, until cucumbers are beginning to brown and are crisp-tender, about 4 minutes. Remove thyme sprigs; stir in lemon juice, remaining 1 tablespoon butter and fresh thyme leaves. Serve scaloppine with cucumbers and lemon wedges.