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.
PORK SCALLOPINI WITH BUTTER CAPER SAUCE
Make and share this Pork Scallopini With Butter Caper Sauce recipe from Food.com.
Provided by Miss V
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Slice the pork tenderloin into ½ inch slices on a diagonal.
- 2. Pound thin between plastic wrap with a meat mallet.
- 3. Sift together the flour and salt.
- 4. Lightly dredge the pork and shake off any excess flour.
- 5. In a large skillet, heat the olive oil over medium heat.
- 6. Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate.
- 7. Wipe out skillet.
- 8. Heat a tablespoon of butter in skillet.
- 9. Add the capers, white wine and lemon juice.
- 10. Allow to reduce just a little before adding the final tablespoon of butter.
- 11. Mix slowly to incorporate and remove immediately from the heat.
- 12. Spoon the sauce over the pork and serve.
MUSHROOM PORK SCALLOPINI
Tender pork has fantastic flavor when coated with a buttery sauce seasoned with garlic and herbs. This serves a lot, so I make it often for company. -Carol Ebner, Fort Dodge, Iowa
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Dredge pork slices in flour. In a large skillet, heat butter and oil. Brown pork on both sides in batches; remove and keep warm. Stir in the wine, water, onion, garlic and seasonings into drippings. Return pork to skillet, layering if necessary. Top with mushrooms., Cover and cook on low heat for 15-20 minutes or until meat is no longer pink. Serve with fettuccine.
Nutrition Facts :
PORK SCALLOPINE WITH TOMATO BASIL SAUCE
This recipe comes to us courtesy of chef Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Stand pork tenderloin pieces on end between two layers of plastic wrap. Pound meat to a 1/4-inch thickness with a rolling pin; set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until just smoking. Season pork on both sides with salt and pepper. Add meat to pan, and cook until browned. (There will be a release of juices on the surface of the meat after it has been turned, 2 to 3 minutes per side.) Transfer meat to a platter, and keep warm. Pour off any excess fat from skillet, and discard. Meanwhile, heat a grill pan over medium-high heat.
- Return skillet to heat, add the shallot, and cook for about 1 minute. Remove skillet from heat, and deglaze with cognac. Return skillet to stove, and carefully ignite with a match. When flames subside, add chicken stock and mustard; reduce to thicken, 1 to 2 minutes. Add heavy cream, tomato, basil, and salt and pepper to taste. Cook until heated through, about 1 minute. Remove from heat, and serve sauce over pork.
- Meanwhile, toss radicchio with remaining 2 tablespoons olive oil and salt and pepper to taste. Place on preheated grill pan, turning as it begins to color. Remove from grill pan, drizzle with balsamic vinegar, and serve with pork scaloppine.
SPEEDY PORK SCALOPPINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the chops: Heat a heavy-bottomed skillet over medium heat. Season the pork chops with salt and pepper. Set aside.
- Mix together the milk and eggs in a shallow dish. Place a heaping 1/2 cup of flour onto a plate, add a pinch of salt and pepper and mix through. Add the panko to another plate and season with a pinch of salt and pepper.
- Bread the pork by dredging each chop first in the seasoned flour, shaking off the excess. Next, transfer to the egg/milk mixture, coating both sides. Then, cover with the seasoned panko. Set aside.
- Add the oil and 3 tablespoons of the butter to the skillet. Add the breaded chops and cook until golden and crisp, 2 to 2 1/2 minutes per side. Remove to paper towel-lined plate.
- Without cleaning the skillet, carefully add the capers and remaining 3 tablespoons butter, allowing the butter to melt. Sprinkle the remaining 2 tablespoons of flour over the melted butter and cook, stirring, for 30 seconds. Add the wine and stock and bring to a boil. Simmer until the sauce begins to thicken, about 2 minutes. Add 1 tablespoon of the lemon juice (or more to taste) and adjust the seasoning.
- For serving: Place the arugula on a platter and drizzle with the lemon juice. Shingle the pork chops on top. Drizzle the sauce over the pork chops and finish with the shaved Parmesan and parsley. Serve with the remaining lemon wedges and any extra sauce on the side.
PORK SCALOPPINE WITH HERBS
Make and share this Pork Scaloppine With Herbs recipe from Food.com.
Provided by Chef Jeff Z
Categories Very Low Carbs
Time 17m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Flatten cutlets to 1/4-inch thickness then rub with basil, thyme, salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 2 minutes per side. Remove to a plate and loosely cover with foil to keep warm.
- Add lemon juice and capers to skillet; bring to boil and cook until slightly reduced, about 1 minute. Top pork withe sauce and serve hot.
PORK SCALLOPINI
Easy and QUICK flair on the classic veal scallopini. Browned butter gives it rich flavor, lemon juice and capers give it bite!
Provided by Chris White
Categories Seafood
Time 15m
Number Of Ingredients 6
Steps:
- 1. Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, add oil and heat until it shimmers.
- 2. Stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, pat chops dry and dredge in flour, knocking off excess.
- 3. Cook chops in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
- 4. Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes.
- 5. Add lemon juice, capers, and 1/4 teaspoon each of salt and pepper to butter in skillet
- 6. Return chops to skillet, coat in sauce, and heat through
PORK SCALOPPINE WITH MUSHROOMS AND MARSALA
Steps:
- Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
- Meanwhile, put 4 tablespoons of the olive oil and 2 tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet-as many as can lie flat without crowding-and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
- When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 tablespoons of olive oil and 3 tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring, for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft, and caramelized, 6 minutes or more.
- Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
- One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.
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- Whisk the lemon juice, vinegar, shallot, olive oil, rosemary, 1/4 teaspoon salt, and pepper to taste in a large bowl. Transfer 3 tablespoons of the dressing to a medium bowl and add the pork, turning to coat; let marinate 15 minutes at room temperature. Add the tomatoes and radishes to the bowl with the remaining dressing.
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- Dredge pork chops in flour. In a hot pan add oil and butter, fry for about 3 minutes on each side.
- Remove from the skillet and repeat with the remaining pork chops until you have cooked them all. (You might need to add more butter and oil during the cooking process.)
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- First let's cut up the lemon(s) and chop up the garlic, or, use the pre-cut garlic in a jar. Put a Skillet on at medium high and add the olive oil and the butter. In a shallow bowl mix together the flour, salt and pepper. Dredge the pork chops in the flour mixture and put them in the skillet leaving a little space between them. Cook them in batches if necessary.
- Give them just about a minute to a minute and a half per side depending on the thickness. These are pretty thin so I just went with a minute. When they are done remove them to a dish that will catch the drippings and set it on and idle burner on the stove to keep warm. Put the rest of the butter in the pan and then add the garlic, lemon and parsley.
- Stir it up with a wooden spoon scraping the bottom to get any bits from the pork chops into the mix. After just about a minute put the white wine or - chicken stock - in the skillet and as soon as it starts to heat up to a simmer put the pork chops back in. You can put them all in just move them around letting the liquid get in between them. When the liquid has reduced and thickened a little serve your Pork Scallopini in Lemon Butter Sauce. Top off the meat and the pasta with the sauce and lemons from the pan plus some grated parmesan cheese. Bon Appetito!!
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- Cut pork loin into 1/2-inch-thick slices. Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
- Whisk together eggs and next 4 ingredients. Dredge pork in flour, shake to remove excess, and dip in egg mixture.
- Melt butter with olive oil in a large skillet over medium-high heat. Cook pork, in batches, 1 minute on each side or until browned. Serve with lemon quarters.
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- Preheat the oven to 325°. Trim the fat from the top of the pork loin and cut into thin strips. Spread the fat strips on a large rimmed baking sheet, season with salt and pepper and bake for about 25 minutes, until the fat is melted and the cracklings are browned and crisp. Transfer the cracklings to paper towels to drain. Pour the melted fat into a small bowl; you should have about 2 tablespoons.
- Spread the walnuts in a pie plate and bake for 10 minutes, until golden. Let cool and coarsely chop. Reduce the oven to 300°.
- Trim off any silver skin from the pork loin and slice the meat crosswise into 4 pieces. Set each piece between 2 sheets of plastic wrap and pound to an 1/8-inch thickness.
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- Dredge the pork slices in the flour mixture on both sides and add to the pan in one layer. You may need to work in batches.
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- Heat the butter and oil in a large nonstick skillet over medium heat. Season the 10 pork cutlets with 2 teaspoons of the salt and the pepper. Cook the cutlets until lightly browned and cooked through, about 1 minute per side or until tender. Remove from pan. Set aside 4 cutlets and keep warm. Freeze 6 cutlets for another day.
- Add the chicken broth to the pan and simmer, scraping up the brown bits with a wooden spoon, until slightly thickened, about 5 minutes. Remove from heat and stir in the lemon juice and the remaining salt. Drizzle the meat with the pan juices and sprinkle with the zest. Serve with Lemon Asparagus.
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