Pork Scaloppine

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup chicken broth 
• 3 teaspoons kosher salt 
• 4 servings lemon asparagus 
• 1 teaspoon juice of lemon 
• 1 tablespoon lemon zest 
• 1 tablespoon olive oil 
• 1 pound pork loins cut into 10 cutlets, then pounded to 1/
• 1 tablespoon butter unsalted

Equipment

• frying pan
• wooden spoon

Directions

1. Heat the butter and oil in a large nonstick skillet over medium heat. Season the 10 pork cutlets with 2 teaspoons of the salt and the pepper. Cook the cutlets until lightly browned and cooked through, about 1 minute per side or until tender.
2. Remove from pan. Set aside 4 cutlets and keep warm. Freeze 6 cutlets for another day.
3. Add the chicken broth to the pan and simmer, scraping up the brown bits with a wooden spoon, until slightly thickened, about 5 minutes.
4. Remove from heat and stir in the lemon juice and the remaining salt.
5. Drizzle the meat with the pan juices and sprinkle with the zest.
6. Serve with Lemon Asparagus.