I've actually never made any kind of scaloppini before. But, on a recent grocery shopping trip, this pork was an amazing price and marked as "for scaloppini." We're not big pork eaters around here, (in fact,I gave up pork for a whole 3 years once) but I decided to give this cut a try. The scaloppini turned out so good, that if it's still on sale on my next shopping trip, I'm going to buy 10 more packs!Lemon Rosemary Pork Scaloppini (serves 4) 1 lb. pork for scaloppini 4 Tbsp. butter 2 lemons (1 for the juice, 1 sliced) 1 sprig fresh rosemary or 1 Tbsp. dried rosemary 1/2 cup flour 3/4 cups chicken stock salt and pepper to taste 1. Salt and pepper both sides of each piece of pork. 2. Place flour into a shallow dish and lightly coat pork. Set aside. 3. Heat a pan over medium high heat. Add 2 Tbsp. of butter and allow to melt. 4. Add pork to the pan (you may need to work in batches) 5. Squeeze a little of the juice from 1 of the lemons over the pork and add half of the rosemary. 6. Allow pork to cook until starting to brown, about 4 minutes, then flip over. 7. Squeeze more of the lemon and add remaining rosemary. Cook about 4 minutes. 8. Remove the pork from the pan and set aside topped with foil. 9. Add remain butter to the pan along with the juice from the other half of the lemon,and the chicken stock. 10. Stir occasionally and allow the sauce to reduce by half. 11. Return the pork to the pan and top with the lemon slices. Cook for roughly 4 more minutes. 12. Remove from pan and serve immediately.