Prep time: 10 minutes
Cook Time: 10-12 minutes
Ingredients:
12 thin (about 3/8 inch think) slices pork cut from loin
Salt and pepper
Approx. ½ cup olive oil
2 Tablespoons roughly chopped parsley
2 teaspoons grated lemon zest
1 Tablespoon capers, rinsed and roughly chopped
2 garlic cloves, finely chopped
½ lb. arugula chopped
Lemon wedges
Season both sides of the pork slices with salt and pepper and drizzle with olive oil.
Heat two cast iron skillets over medium – high heat. When the pans are hot, lay 6 slices of pork in each pan and let them cook for about 2 minutes, until nicely browned. Turn and cook for 2 minutes on the other side. Remove the scaloppini to a warm serving platter.
In one of the pans, heat 2 tablespoons of olive oil over medium heat. Add parsley lemon zest, capers and garlic and let sizzle for about 1 minute.
Spoon the sauce over the scaloppine and top each slice with a handful of chopped arugula. Garnish the platter with lemon wedges.
Serve with Zucchini Pancakes (recipe follows).
Zucchini Pancakes
Makes about 20
Prep Time: 30 minutes
Cook time: 30-35 minutes
Ingredients:
8-10 small zucchini, about 3 lbs
2 teaspoon salt
2 eggs
½ teaspoon pepper
1 bunch scallions, finely chopped
3 Tablespoons all purpose flour
½ cup finely grated Parmigiano cheese (optional)
Olive oil for frying
Grate the zucchini on the medium holes of a box grater. Toss the grated zucchini with the salt and let drain in a colander for about 20 minutes. Squeeze very dry in a clean kitchen towel.
In a large mixing bowl, beat the eggs with the pepper and scallions. Add the flour then add the grated zucchini and cheese, if using, and mix thoroughly.
Poor olive oil into a cast iron skillet to a depth of ¼ inch and heat.
Carefully place spoonfuls of the zucchini mixture in the pan, then flatten them to diameter of about 2 inches. Make only a few pancakes at a time so you don’t crowd them, and turn each side, until golden. The heat should stay at moderate; if you get impatient and try to cook them too rapidly over high heat, they’ll get too dark too quickly, and you don’t want that.
Serve immediately, or hold in a warm oven until the entire batch is cooled.
