Pork Scaloppine with Ham and Caramelized Lemon and FancyCellar Givaway! (Winners)


Winners are Cindyathome  (from Facebook) and Lilymeiqi (from weibo)

Congrats! To redeem your price contact [email protected]!

Happy Eastern everyone :)


Hello word!

Sunday  is Easter and my friends and I are trying to put together  big lunch. We have about 30 people and each of us will be bringing a dish. There is going to be LOTS of food and it’s going to be SUPER fun. I am so looking forward to celebrating!

As for you, I m sure you are getting busy with chocolate decoration and Easter lunch preparation. Here is an easy idea if you are looking for something new to bring on your table on Sunday. It’s a very tasty recipe for making scaloppine (I used pork, but you could also replace it with chicken or tender veal) with a sour/sweet twist from the maraschino wine and lemons.

But this is not it, I have more surprises for you!


because I am happy

because in 1 week my mom will be in Shanghai with me

because I love chocolate and chocolate Easter egg

and because ExpatCucina got a new great friend (FancyCellar)

I am giving away two (2) bottle of this exquisite Chateau Ollieux Romanis – Corbieres 2010!

These wines perfectly pair this pork dish and have been selected by FancyCellar JUST for ExpatCucina’s readers, so BIG thanks to Sophie for her kind gifts :)

If you guys are in Shanghai and are in need of good, yet affordable, French wine, please check out FancyCellar website – there are some great options and awesome deals there!


Comment or like this post here, on my facebook or weibo! Winners will be announced on Friday evenining :)

But now, let’s cook!

Ingredients (serves 2)

  • 2 to 3 lemons
  • 1 small pork tenderloin (about 3/4 pound)
  • Kosher salt and freshly ground pepper
  • 6 slices prosciutto
  • 3 Tbs. all-purpose flour
  • 3 Tbs. vegetable oil
  • 1 Tbs. unsalted butter
  • 1/3 cup sweet maraschino wine
  • 1/2 cup chicken broth

Slice up one lemon into 1/8-inch-thick slices. Juice the remaining 2 lemons to obtain 1/4 cup juice. Set the slices and juice aside


Cut the pork tenderloin into 6 medallions


Cover the slices with plastic and with a meat mallet pound the meat into 1/4-inch thick scaloppine


Sprinkle both sides lightly with salt and pepper. Top each scaloppine with a slice of prosciutto, folding the meat edges on top of the ham.


Dredge the scaloppine in flour, shaking off the excess.


In a non-stick skillet, heat the oil over medium-high heat. Cook the scaloppine, prosciutto side down first, until lightly browned and just cooked through, 1-1/2 to 2 min. per side.


Transfer to a plate and set aside in a warm place.


In the same skillet add 1 Tbs. of the butter and let it melt. Add the lemon slices to the pan in a single layer. Return to medium heat and cook the lemon slices until lightly browned on one side, 2 to 4 min


Turn the lemon slices and add 2 tablespoons of the wine to the pan. Continue to cook until the wine cooks down to a glaze, 2 to 3 min.


Transfer the lemon slices to the scaloppine


Pour the remaining maraschino wine into the pan, bring to a boil over medium-high heat, and deglaze the pan by scraping up the browned bits from the bottom. Add the chicken broth and lemon juice and boil until reduced to 1/4 cup, 3 to 5 min.


Transfer the scaloppine to the serving placing the slices of lemon on top then pour the sauce on them.


Serve immediatelly


These are best nice and hot, right off the pan


As they cool down, the meat will loose part of its tenderness

P.S. You can find this recipe also on my new cooking column on Shanghai Family! :)


– LittleDani


About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

3 comments on “Pork Scaloppine with Ham and Caramelized Lemon and FancyCellar Givaway! (Winners)

  1. Andrò a curiosare! Intanto complimenti per queste scaloppine davvero deliziose! Buona Pasqua tesoro! 😀 A te e ai tuoi cari!

Leave a Reply

Your email address will not be published. Required fields are marked *