Pork scaloppine with sugar snap peas
Ingredients
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1/2 cup flour
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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4 boneless pork loin cutlets (about 1 pound), pounded to 1/4-inch thickness
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1 tablespoon olive oil
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1/2 lemon, cut lengthwise and sliced into 8 to 10 pieces
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3/4 cup white wine
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3/4 cup low-sodium chicken broth
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1/4 cup capers, rinsed
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1 teaspoon butter
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2 cups sugar snap peas
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1 cup curly parsley, chopped
Directions
2. Add the lemon to skillet and cook 1 minute; turn and cook 1 more minute. Add the wine, chicken broth, capers, butter, sugar snap peas and all but 1 tablespoon of the parsley. Simmer, stirring, 3 to 4 minutes, until peas are bright green and tender. Return pork to the skillet to coat with sauce. Top with reserved parsley and serve.
Recipe from http://www.fitnessmagazine.com/
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