Pork Cushion Scallopini with a lemon caper sauce and an arugula salad.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Prairie Fresh.
Pork Cushion
INGREDIENTS
- 1 ea. Pork cushion
- Flour
- 1/2 ea. Onion, diced
- 5-6 cloves Garlic, rough chopped
- Herbs
- Stock
- Lemon juice
METHOD
- Remove any excess fat and sinew from the meat. Slice thin about 1/4 inch thick. Cover with parchment and beat with a mallet.
- Dredge in flour and pan fry until golden brown on each side. Set aside to finish in the sauce.
- Remove excess oil. Bring pan up to temp and sauté onion, garlic, herbs. Deglaze with chicken stock. Add in lemon juice and capers.
- Serve with arugula lightly tossed in olive oil and sherry vin.
