Pork Scaloppine with Sautéed Cucumbers + Spring Onions


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What you will need

1 pork tenderloin, trimmed of silverskin, cut into ½-inch slices

Kosher salt and freshly ground black pepper

1/4 cup flour

3 tablespoons salted butter, divided

2 tablespoons olive oil

3 spring onions, chopped (whites only)

8 Persian cucumbers (about 1 pound), halved lengthwise and cut into 2-inch pieces

4 sprigs thyme plus 2 teaspoons leaves

1 tablespoon lemon juice, plus lemon wedges for serving


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