This paleo pork scaloppine with caper butter sauce is like chicken piccata, but better. It comes together in half an hour so you can enjoy it on busy weeknights!
Monday has reared its ugly head once again. If you’ve got a case of the blues, I have just the thing for you: paleo pork scaloppine. In a mere half an hour, you’ll get to work out your aggression pounding pork chops thin, hear the satisfying sizzle of the meat hitting the pan, pour an irresistible caper butter sauce over a platter of golden brown cutlets, and then dig in. I know I couldn’t ask for a better form of Monday therapy!
To make the breading for this paleo version of pork scaloppine as close as possible to the real thing, we’re using Otto’s Cassava Flour (that’s an affiliate link–I love their product and accept no substitutes!). It’s the best one-to-one replacement for wheat flour that I’ve found, and while I used to have to order it online, this past weekend I spotted it at the Chattanooga Whole Foods! To celebrate, I whipped up a big batch of this paleo pork scaloppine.
After losing our blues by pounding out boneless pork chops to within a (less than half) inch of their life, we’re doing a classic egg dip followed by a flour dip and a quick pan fry in fragrant ghee. Using ghee imparts a wonderful aroma and rich flavor, as well as contributing to the beautiful golden brown hue pictured above that our Monday just NEEDS. We’re placing the pork chops on a rack in a warm oven to keep them nice and hot while we whip up the caper butter sauce.
A half cup of wine goes straight into the same pan (substitute chicken stock if you need it booze free) along with capers and a bit of their brine. After a few minutes, we’re melting in a generous pat of butter (or more ghee instead if you’re all about that ghee life). The combination of tart, pickly capers and rich, creamy butter is one of the best things about this recipe. We’re tasting the sauce next–it might not need any added salt because the capers and their brine are quite salty. If you used stock instead of wine or like things super tart, in goes some lemon juice to taste. Last but not least, we’re mixing in a little chopped parsley, saving some of it to sprinkle on top just for looks.
The pork chops go straight from the oven to a platter, on top of a tangle of pasta or veggie noodles if you’d like, and then that glorious caper butter sauce is poured on top. Tuck in some lemon slices, shower everything with the rest of that parsley, and paleo pork scaloppine is served!
Oh, and if you need suggestions for how to use up the rest of your bag of Otto’s Cassava Flour, I got you! May I strongly suggest that you make a galette? You can go savory with heirloom tomato (or follow the same recipe but sub in zucchini) or a gluten-free quiche lorraine, or sweet with cranberry. If you’re not in a galette mood, try this simple pound cake, best served grilled with a generous dollop of lemon curd.

Paleo Pork Scaloppine with Caper Butter Sauce
Ingredients
- 2/3 cup Otto’s Cassava Flour
- Sea salt
- Freshly ground black pepper
- 1 large egg
- 1 tablespoon water
- 6 boneless pork chops (about 1.75 pounds total)
- 3 tablespoons ghee, divided
- 1/2 cup white wine or chicken stock
- 1/4 cup capers, drained
- 1 tablespoon caper brine
- 3 tablespoons unsalted butter (or use more ghee)
- 1 tablespoon lemon juice, or to taste (optional)
- 3 tablespoons minced fresh parsley, divided
- Lemon slices, for serving
Instructions
- Mix the cassava flour, about a teaspoon of sea salt, and a few grinds of black pepper on a large plate. Beat the egg and water in a shallow bowl, and season with a bit of salt and pepper.
- Pound out the pork chops with a meat mallet to less than half an inch thick (I do this between two sheets of parchment for easy cleanup). Season on both sides with salt and pepper.
- Set the oven to 225°F. Place a rack on top of a sheet pan.
- Heat a large cast iron skillet over medium-high heat. When the pan is hot, add the ghee. Dip each side of one pork chop into the egg, letting the excess drip off, then dip each side in the flour, pressing to coat evenly. Add the chop to the skillet and repeat with two more of the chops, or as many as will fit in the pan. Cook for 2-3 minutes per side, until golden brown and just cooked through. Transfer the chops to the rack on the sheet pan, and place the pan in the oven to keep warm. Add the remaining tablespoon of ghee to the skillet and repeat the breading and frying process with the remaining pork chops, adding them to the rack in the oven once they’re done.
- Add the wine to the skillet and let it bubble away for a minute, then use a spatula to scrape the bottom of the pan and dislodge any browned bits. Add the capers and caper brine and simmer for 1-2 more minutes. Turn off the heat, add the butter, and stir until it’s melted. Taste the sauce and add lemon juice, salt, and/or pepper to taste. Stir half of the parsley into the sauce, reserving the remainder for serving.
- Serve the pork chops hot with the sauce spooned over, a sprinkling of parsley, and a lemon slice on the side.
Notes
To round out the meal, serve this over pasta (pictured is RP's Gluten-free Linguine), zucchini noodles, mashed potatoes, or rice.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 518Total Fat: 32gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 167mgSodium: 460mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 39g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
This post contains affiliate links. If you make a purchase from Otto’s Naturals after clicking one of my links, I receive a small commission (the price you pay is not affected). Of course, I only recommend products I use and love myself. Thank you so much for supporting my site!
Hi – made this tonight and it was totally AH-MAZING!!!! Been Paleo since my RA diagnosis last year and getting my husband to join me on this change of lifestyle hasn’t always been easy. As he ate this, all I could hear were “mmmm” noises which is a huge compliment to your recipe! Served it with sauteed spinach with garlic, roasted asparagus and for the first time – heart of palm fettucini. It totally felt like I was eating a piccata over pasta from back in the day! Thank you so much for this recipe. It will go into our rotation 🙂
PS – Was wondering . . . had I put the scalloppine back into the pan to heat up, do you think the cassava flour coating on the pork would have just stayed on the scallopine and melded into the sauce, or would it all just have turned into a gummy mess?
I am so happy that you and your husband enjoyed this! I recently tried hearts of palm pasta for the first time too and it’s a great stand-in for regular pasta.
I don’t think the sauce would get too gummy if you added the pork back in, but I do think the pork would be much less crispy, which is why I don’t do it 🙂
SO Good! I made all of the sauce etc., then cooked 2 of the chops for dinner for 2, and cooked up the other chops the next day in 6 minutes. I served them over zoodles (zucchini noodles), which soaked up the sauce while still being tender and juicy. I have trouble with onions and it was also exciting to see a delicious recipe without them. This one goes in my regular rotation.
So happy you liked it! I’m sure it’s fabulous with zoodles!
hmmmm I havent had capers in ages, I’m inspired I must try your recipe.
Your recipes always amaze me!! Those words in that order – caper butter sauce… argh yes please!
I love caper butter sauce so much, so this is must make for me!!
This looks DIVINE! Perfect for date night dinner too!
Thank you, Cristina! Definitely!
Yumm! This looks like the perfect weeknight dinner option. Thanks for sharing!
Thanks, Carrie! It is great for busy weeknights!
Oh gosh yessss, this reminds me of one of my all-time favorite dishes, chicken piccata!! Love it!
Yesss! I like this even better than chicken piccata, though! 🙂
This reminds me of Japanese pork chop ! I have two frozen pork chops in the freezer and was wondering what to do with them. Now i have the recipe !! Thank you !!
Ooh, I’ll have to try Japanese pork chops. Sounds delicious!
Swoon! I *have* to make this for my husband! He would LOVE this meal! Pork is one of his favorites and that caper butter sauce, that’s my favorite. What a beautiful meal!
My fiancé loved this (he totally thought it was chicken, though!! Wanted some leftovers and said “Is there any of that chicken left?”). Definitely a good one for the men in our lives :).
Oh- the crisp on those pork chops has my mouth watering! What a delicious meal!
Thank you, Jessica!
I absolutely LOVE capers! They’re so tasty… and these photos look mouthwatering <3
Me too, Georgina! And thank you so much!
I can’t even with this recipe. My mouth is watering. Can’t wait to try it!
Thanks so much, Anne Marie!
This looks so good! Can’t wait to try it. Saving for later!!
Thanks, Katja!
Oh, I love this dish with veal, but pork makes it so much easier as I tend to have it more often. I can’t wait to recreate this!
I really love this with pork, more than with chicken or any other meat. Hope you love it!
I love making cutlets with cassava flour, and this looks incredible, very date night worthy or perfect for my next round of company coming!
Thanks, Kari! This WOULD be great for date night!!
I saw this and was like WOW!! Beautiful dish, can’t wait to make it. Thanks for posting!
Thank you so much, Jo!
SAVED!! Honestly this is my dream meal!
Thank you, Donna! Hope you enjoy it as much as we did!
I totally agree, Mondays are in dire need of these puppies. Nothing like some fried pork scaloppines to take the blues away.
Thanks, Anya!
I have been searching for a while now for what the heck this dish is called but couldn’t for the life of me think of it! I knew what I wanted, but I had no idea what to search for. But now not only has it fallen into my lap, but it’s Paleo too! Yay! I am so making this after the next time I go to the store. So excited!
Haha, glad I could help, Michele! Hope you enjoy the recipe!
This is definitely the cure for the Mondays! Love it! Thank you for the great dinner idea!
Thank you so much, Renee!
Let’s be honest, there are not many things better than a crispy pork cutlet. This sounds amazing!
Thank you, Mary! I agree!
OMGGGG I’m literally droooooling over this right now. It looks so insanely good! Definitely putting this on my dinner menu this week. It’s looking too irresistible. I’ll report back once it’s been made + devoured 🙂
Thank you so much, Rachel! Hope you enjoy it as much as we did!
OMG this makes me so hungry!!
Luckily this is quick to make, so you won’t have to wait too long if you start cooking already hungry!
I’m not typically a pork-lover but I have to say this is really tempting! Love the easy factor!
Thanks, Adrienne! You could totally do this with pounded out chicken breasts instead!
Ohh man this is taking me back to last summer (which I spent in Florence!) so quickly! I need to make this for dinner soon!
Oh wow! Would love to go to Italy someday. Bet the food in Florence was amazing!