Lemon Pork Scaloppine with Lentils
SERVES 4 PREP 10 minutes COOK 15 minutes
NUTRITION 1954kJ; 17g fat (4g sat); 45g protein; 28g carbohydrate; 8g fibre a serve COST $3.50 a serve
400g pork sizzle steaks,
¼ cup plain flour
2 tablespoons vegetable
or olive oil
11/2 cups boiling water
1 large chicken stock cube Juice of 1 lemon, plus 1 lemon
2 x 400g cans lentils, rinsed ¼ cup chopped flat-leaf parsley
1 Toss pork in flour to coat, shaking off any excess. Heat oil in a large frying pan over high heat. Cook steaks for 2 minutes each side or until browned. Remove from pan.
2 Add boiling water, crumbled stock cube and juice to pan. Bring to the boil, scraping base of pan to dislodge any residue. Reduce heat; simmer for
5 minutes or until reduced by half. Return pork to pan with the lemon slices; simmer for 3 minutes or until heated.
3 Heat the lentils in a small saucepan over low heat. Spoon onto serving plates. Top with pork and lemon slices. Drizzle with pan juices. Serve sprinkled with parsley.