Kelsey’s Pork Cutlet Scallopini with Zucchini Noodles

Cook up these thin and crispy pork cutlets and use the same skillet to whip up an herby caper pan sauce in no time flat.

Serves 4


  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 4 pork cutlets, pounded out to ½ inch thick
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon salt-packed capers, rinsed and chopped
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • ½ cup dry white wine or lemon juice
  • 4 cups zucchini noodles


  1. Combine flour, salt and pepper. Dredge cutlets by dipping them in flour mixture and shaking off any excess so that each cutlet is lightly dusted.
  2. Heat 1 tablespoon oil in a large sauté pan or skillet over medium-high heat, then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Place as many pork cutlets as will fit in a single layer in the pan and cook, flipping once, until both sides are golden brown and the pork is cooked through, about 4 minutes total. Transfer to a serving platter and repeat with remaining cutlets.
  3. Add capers and herbs to the now empty pan and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine or lemon juice and cook until reduced by half.
  4. Stir in the remaining tablespoon of butter, then the zucchini noodles, and sauté until the noodles are slightly soft, about 2 minutes.
  5. Pour over pork, then drizzle with the remaining oil. Serve immediately.