PORK SCALOPPINE
Butter, white wine, capers, and fresh rosemary and sage make an unbelievable pan sauce for tender pork loin in this traditional Roman dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
- Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
- Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.
BREADED PORK CHOPS
These traditional pork chops have a wonderful home-cooked flavor like the ones Mom used to make. The breading makes them crispy outside and tender and juicy inside. Why not treat your family to some breaded pork chops tonight? -Deborah Amrine, Grand Haven, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. , In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 405 calories, Fat 22g fat (5g saturated fat), Cholesterol 115mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein.
BREADED AND FRIED SCALLOPS
Steps:
- Mix bread crumbs, salt, and pepper in a resealable plastic bag.
- Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
- Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 43.1 g, Cholesterol 146.4 mg, Fat 24 g, Fiber 2 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 1212.7 mg, Sugar 2.3 g
ITALIAN BREADED PORK CHOPS
My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations. My husband frequently requests these over my marinated and grilled pork chops when I give him a choice. If you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low.
Provided by ELISAW
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (160 degrees C).
- In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
- Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
- Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
- Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 440.3 calories, Carbohydrate 33.4 g, Cholesterol 185.6 mg, Fat 20.3 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 6.1 g, Sodium 1026.1 mg, Sugar 3.6 g
BREADED PORK SCALLOPS (MEDAILLONS DE PORC A L'ANGLAISE)
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut meat or have it cut crosswise into 12 slices of equal thickness. Pound each lightly with flat mallet. Arrange on flat surface and sprinkle with salt and pepper on both sides.
- In side dish combine egg, water, one tablespoon oil, salt and pepper. Beat well to blend.
- Put flour in second dish and bread crumbs in third.
- Dip pork slices in flour to coat thoroughly, shaking off excess. Dip each in egg mixture and then in crumbs to coat well. Pat to help crumbs adhere.
- Heat about 1/4 cup of oil in large, heavy skillet and add a few breaded slices to fill skillet without crowding. Cook about 5 minutes on one side until golden brown. Turn and cook about 5 minutes or slightly longer on other side. Transfer to warm platter. Continue adding oil and pork until all are cooked.
- Heat butter until lightly browned and pour over meat. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 723, UnsaturatedFat 34 grams, Carbohydrate 28 grams, Fat 48 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 608 milligrams, Sugar 2 grams, TransFat 0 grams
BREADED PORK SCALLOPINE WITH MUSHROOM SAUCE
Make and share this Breaded Pork Scallopine With Mushroom Sauce recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 180 degrees F.
- Cut the tenderloin crosswise into 8 slices, each about 1 1/2 ounces. Pound the slices until they are about 1/4-inch thick, then sprinkle them with 3/4-teaspoon of the salt and pepper.
- Beat the egg thoroughly with a fork in a shallow bowl.
- Combine the bread crumbs and the cheese in another shallow bowl. Dip the slices of meat into the egg to lightly coat each side, let the excess drip off, and dip the meat into the crumb mixture until well coated on each side. Arrange the breaded meat on a platter.
- Divide the olive oil between two nonstick skillets and heat until hot but not smoking. Arrange 4 scaloppine in each skillet so that they don't overlap and sauté over high heat for about 1 1/2 minutes on each side, or until nicely browned. Arrange on a clean platter, and keep warm in the oven.
- Add the butter and onion to one of the skillets, and sauté onion over high heat for 1 minute or until slightly softened.
- Add the mushrooms and the remaining 1/2-teaspoon salt and sauté for 2 to 3 minutes, until the mushrooms are lightly browned and most of their liquid has evaporated.
- Spoon the mushrooms over the scaloppine, sprinkle with the chives and lemon juice, and serve.
Nutrition Facts : Calories 389.9, Fat 24.8, SaturatedFat 8.2, Cholesterol 145.2, Sodium 969.4, Carbohydrate 12.8, Fiber 1.1, Sugar 2.2, Protein 28.8
MEDAILLONS DE PORC AU CAMEMBERT (PORK W/CAMEMBERT - FRANCE)
1 of my favorite recipes from among my collection combines pork chops w/brie cheese. This recipe from *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen is similar to it, but just enough different to make it esp appealing to me. Per the intro, "Not surprisingly, most cheese-producing regions of France have a tradition of recipes using their own home-produced cheese. This recipe combines several of the fine products of Normandy." I must confess that (as written) this recipe was intended to serve 4 w/4-oz servings, but I knew that would never work at our table, so I adapted it to serve 4 w/what I saw as more realistic 6-oz servings. I hope you'll agree & enjoy the outcome. :-)
Provided by twissis
Categories < 15 Mins
Time 15m
Yield 4 6 oz servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the pork fillets between 2 sheets of grease-proof paper or clear film & pound w/the flat side of a meat mallet or roll w/a rolling pin to flatten to a thickness of about 1/2-inch. Sprinkle fillets w/pepper.
- Melt butter in a heavy frying pan over med-high heat till it begins to brown & then add the meat. Cook for 5 min (turning once) or till just cooked through. Transfer to a warmed dish & cover to keep warm.
- Add the wine to the same pan & bring to a gentle boil, scraping the meat drippings from the base of the pan. Stir in the creme fraiche (or cream) + the herbs & bring back to a gentle boil.
- Add the cheese, mustard & any meat juices that have accumulated from the warm meat. Add more creme fraiche (or cream) as desired to reach your preferred sauce consistency & adjust seasoning to taste pref. Serve immediately w/the sauce & garnish w/the chopped parsley.
Nutrition Facts : Calories 582.2, Fat 41.6, SaturatedFat 24, Cholesterol 222.1, Sodium 528, Carbohydrate 2.3, Fiber 0.1, Sugar 0.5, Protein 45.5
PORK SCALLOPS WITH LEMON AND HERBS
Make and share this Pork Scallops with Lemon and Herbs recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Pork
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dredge the pork scallops in flour seasoned with salt and pepper.
- Shake off excess.
- In a large heavy frypan, heat oil over medium-high heat and cook the pork scallops in batches until browned on both sides.
- Remove to a plate and keep warm.
- Add wine, vermouth or chicken stock to frypan and cook over high heat, scraping up the brown bits from bottom, until reduced by about half.
- Add lemon juice, rind, parsley, basil, thyme and oregano.
- Return pork scallops to frypan, turning occasionally, until well coated in the sauce and heated through.
- Serve with noodles and a green steamed vegetable.
PARMESAN BREADED SCALLOPS WITH LEMON GARNISH
Clean, refreshing flavors just meant for a balmy summer evening. From Weber's Big Book of Grilling modified for our taste buds. Prep time does not include refrigeration time.
Provided by Nimz_
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- COATING.
- Combine the coating ingredients on a plate and mix with your fingers.
- Wash scallops and remove the small, tough side muscle.
- Pat the scallops dry with paper towels and place in a small bowl. (Be sure the scallops are very dry or it will make the breading soagy).
- Add the olive oil and mix to coat.
- Dip the scallops in the coating, turning to cover evenly.
- Gently press the crumbs onto the scallops.
- Place the scallops in a single layer on a clean plate.
- Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.
- GARNISH:.
- Finely chop the parsley and lemon zest and mix together. Add the olive oil and lemon juice.
- Spray a grill tray generously with olive oil.
- Place the scallops on the grill tray 1-2 inches apart and grill over direct medium heat until just opaque in the center, about 8 minutes, turning once halfway through grilling time. Treat them gently when turning.
- Remove from the grill, place a little of the garnish onto each scallop and serve warm.
Nutrition Facts : Calories 240, Fat 13.8, SaturatedFat 3.2, Cholesterol 25.5, Sodium 907.8, Carbohydrate 14.3, Fiber 1.4, Sugar 1.2, Protein 14.7
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