Pork Scaloppine with Sautéed Cucumbers + Spring Onions

By Caroline Wright
May 13, 2013
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Serves: 4

  • 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
  1. 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).
  2. 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.

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