Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.
- Total Time:
- Servings: 4
Photography: Andrew Purcell
Source: Everyday Food, September 2012
- 1/4 cup all-purpose flour
- 2 lemons, 1 zested and juiced, 1 very thinly sliced
- 1 pork tenderloin, cut into 1-inch slices and pounded 1/4 inch thick
- Salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 4 cloves garlic, thinly sliced
- 3/4 cup chicken broth
- 2 tablespoons sliced fresh chives
Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.