FOR THE PORK SCALOPPINE
3- (2-inch) thick boneless, center cut pork chops
½ cup all purpose flour
1 tablespoon lemon zest
2 large eggs
1 ½ cups panko breadcrumbs
¼ cup extra virgin olive oil
FOR THE LEMON CREAM SAUCE
1 tablespoon butter
1 tablespoon all purpose flour
2 tablespoons lemon juice
1 cup milk
½ cup grated pecorino romano cheese
2 teaspoons dried parsley
¼ teaspoon kosher salt
⅛ teaspoon black pepper
INSTRUCTIONS
STEP. 1 PREPARE THE PORK SCALOPPINE
Cut the pork chops horizontally in half; then pound with a meat mallet to make them uniform in size; approximately ½-inch thick.
In the first bowl, add flour and lemon zest. Add the eggs to the second bowl; then whisk. Place the breadcrumbs in the third bowl.
Dredge the pork first into the flour; then into the eggs and finally into the breadcrumbs. Repeat for all pieces; set aside.
STEP 2. MAKE THE LEMON CREAM SAUCE
Melt the butter in a small saucepan over medium high heat; then add the flour and whisk to form a roux.
Next, Add the lemon juice, milk, cheese, parsley, salt and pepper. Whisk together, bring to a boil; then reduce heat and simmer for 5 minutes until thick and creamy.
STEP 3. PAN FRY
Heat the oil in a large nonstick skillet over medium high heat. Add the pork and fry 3-4 minutes per side until they are crispy and golden brown.
Drain on paper towels to remove excess oil; then place the pork scaloppine on a serving platter. You can drizzle the lemon sauce on top or place in a gravy boat and serve as a side.
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