Name: Pork Scallopini With Lemons and Capers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 thin boneless pork chops; 8 fresh sage leaves; ¼ cup all-purpose flour; kosher salt and freshly ground black pepper; 4 tablespoons butter , divided; 1 tablespoon vegetable oil; ½ cup white wine; ¼ cup capers; 1 cup chicken stock; 2 lemons , juiced; 1 lemon , sliced thinly; 2 tablespoons Italian flat leaf parsley , chopped

Tart lemons and briny capers create a bright sauce over tender pork cutlets in this easy 30-minute pork scallopini recipe. Perfect for a quick Italian dinner!

This pork scallopini with lemons and capers is the kind of dish that makes me want to pull up a red-checkered tablecloth and pour a glass of wine. The briny capers and tart lemon juice create a sauce that's bright and savory, and pounding the pork cutlets thin means they cook in minutes. I've made this for dinner parties and weeknights alike, and it never fails to impress.

Why You’ll Love This Pork Scallopini With Lemons and Capers

It's a true 30-minute meal. Pounding the boneless pork cutlets to ¼ inch lets them cook in under 5 minutes per side, and the lemon caper sauce comes together in the same pan while the pork rests.
The sauce is a flavor powerhouse. Briny capers, fresh lemon juice, and a touch of white wine reduce into a tangy, buttery sauce that clings to every bite of pork.
Simple ingredients, big payoff. You probably already have flour, butter, and chicken stock on hand. Just pick up thin pork chops, a lemon, capers, and fresh sage, and you're set for an easy Italian dinner.

Key Ingredients for Pork Scallopini

Capers: These briny flower buds are the star of the sauce. Look for nonpareil capers, which are small and tender. If you use salt-packed capers, rinse them well before adding.
Lemons: Fresh lemon juice is non-negotiable here. Bottled juice lacks the bright acidity and floral notes. You'll need one lemon for juice and another for a few thin slices to garnish.
Sage: Fresh sage leaves pressed into the flour coating add a subtle earthy, peppery flavor. Dried sage won't stick to the meat, so stick with fresh.

Kitchen Tools for Pork Scallopini

Large skillet (12-inch), gives enough room to sear two cutlets without crowding.
Meat mallet or rolling pin, for pounding the pork to an even ¼ inch.
Shallow bowl or plate, for mixing the flour and seasoning.
Tongs, for turning the pork and handling the sage leaves.

Tips for Making the Best Pork Scallopini

Pounding the pork to an even ¼ inch is key. If some spots are thicker than others, they'll cook unevenly. Place the chops between two sheets of plastic wrap and use a meat mallet or rolling pin. Press the sage leaves firmly into the flour coating so they stay put during cooking. When you flour the chops, turn them gently and tap off excess, too much flour will make the coating gummy.

Don't overcrowd the skillet. Cook two cutlets at a time so they brown instead of steam. After searing, wipe out any burned bits before making the sauce. That keeps the sauce clean and lets the capers and lemon shine. For a thicker sauce, let it simmer an extra minute or two; for a thinner one, add a splash more stock.

The Secret to a Silky Lemon Caper Sauce

The final tablespoon of butter stirred into the sauce at the end isn't just for richness, it emulsifies the liquid, giving it a silky, cohesive texture. This technique, called mounting with butter (or monter au beurre), creates a sauce that clings to the pork instead of pooling on the plate. Make sure the butter is cold and cut into small pieces, then whisk it in off the heat so it melts slowly without breaking.

Pork Scallopini Variations to Try

You can swap the pork for boneless chicken breasts or veal cutlets, just pound them to the same ¼-inch thickness and adjust cooking time as needed. For a gluten-free version, use rice flour or a gluten-free all-purpose blend in place of the all-purpose flour. Add a handful of sliced mushrooms to the pan after deglazing with wine for an earthier sauce. If you like heat, stir in a pinch of red pepper flakes along with the capers.

What to Serve with Pork Scallopini

I like to serve this pork scallopini over a bed of angel hair pasta or wide egg noodles to catch every drop of the lemon caper sauce. A side of roasted asparagus or green beans adds a fresh crunch. Crusty bread is also a must for sopping up the extra sauce. If you want something lighter, a simple arugula salad with shaved Parmesan works beautifully.

How to Store Leftover Pork Scallopini

Store any leftover pork and sauce together in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so when you reheat it, add a tablespoon or two of chicken stock or water to loosen it back up.

Can You Freeze Pork Scallopini?

Yes, you can freeze the cooked pork scallopini. Let it cool completely, then transfer the pork and sauce to a freezer-safe bag or container. It will keep for up to 2 months. Thaw overnight in the refrigerator before reheating.

Best Way to Reheat Pork Scallopini

The best way to reheat is in a skillet over medium-low heat. Add a splash of chicken stock to the pan, then place the pork and sauce in the skillet. Warm gently, turning once, until the pork is heated through, about 3 to 4 minutes. Avoid the microwave, which can make the thin cutlets tough and rubbery.