Chicken Scallopini with Lemon

By KeyIngredient

Ingredients

• 1/2 lb (250 g) pork scallopini or boneless pork loin centre chops
• 1 cup (250 mL) cornflakes
• 2 tbsp (25 mL) each all-purpose flour and finely chopped parsley
• 1 tsp (5 mL) paprika
• 1/2 tsp (2 mL) salt
• 1 tbsp (15 mL) Dijon
• 1 tbsp (15 mL) olive oil
• Lemon and tomato wedges

Preparation

Step 1

1. If using pork loin centre chops, place 1 chop between 2 sheets of plastic wrap. Using a meat mallet, pound really thin, no thicker than ¼-inch (5-mm). Repeat with remaining pork. Pork scallopini should be thin enough that you don't need to pound.

2. Crush cornflakes until the size of large crumbs. Place in a large shallow dish and stir with flour, parsley, paprika and salt until mixed. In a small bowl, stir Dijon with 1 tsp (5 mL) water. Spread both sides of pork with Dijon. Then coat with cornflake mixture, pressing to help it adhere.

3. Heat oil over medium-high heat in a large frying pan. Add pork and cook until deep golden on both sides, 1½ to 2 minutes per side. Remove to platter. Serve with lemon wedges for squeezing over pork, and tomatoes for garnish.


Serves 2