Pork scaloppine with lemon, capers, and chopped arugula from Heart of the Artichoke and Other Kitchen Journeys by David Tanis

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Zucchini pancakes

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Notes about this recipe

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  • twoyolks on July 21, 2015

    The pork was fine but didn't brown significantly for me. The lemons and capers add a nice brightness but there weren't enough of them nor enough of a "sauce" to make it really work with the pork.

  • okcook on February 27, 2012

    The flavours are nice and bright. Careful not to over cook the pork...it's very thin.

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