Best Pork Scaloppine Recipes

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PORK SCALOPPINE



Pork Scaloppine image

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

1 1/2 pounds pork loin, cut crosswise into 6 slices
Coarse salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
3 tablespoons unsalted butter, divided
1 tablespoon salt-packed capers, rinsed and chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1/2 cup dry white wine
4 cups arugula, tough stems trimmed

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 SCALOPPINE WITH MUSHROOMS AND MARSALA



Pork Scaloppine with Mushrooms and Marsala image

Categories     Sauce     Mushroom     Pork     Side     Fry     Marsala     Boil

Yield makes 12 scaloppine, serving 6

Number Of Ingredients 15

2 1/4 pounds (or a little more) boneless center-cut pork loin
2 teaspoons coarse sea salt or kosher salt, or to taste
Freshly ground black pepper to taste
1/2 cup all-purpose flour or more
6 tablespoons extra-virgin olive oil, or more if needed
5 tablespoons butter, or more if needed
2 tablespoons finely chopped shallots
3 fresh sage leaves
2 cups sliced fresh mushrooms (a single variety such as porcini, shiitake, cremini, white mushrooms, or a mixture)
1 cup dry Marsala
1 cup light stock (chicken, turkey, or vegetable broth), or more if needed
2 tablespoons chopped fresh Italian parsley
Recommended Equipment
A meat mallet
A heavy-bottomed skillet or sauté pan, 14 inches in diameter

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.

PORK SCALOPPINE WITH MUSHROOMS



Pork Scaloppine with Mushrooms image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 1/2 pounds pork tenderloin, trimmed and sliced 3/4 inch thick
Coarse salt and freshly ground pepper
4 to 5 tablespoons unsalted butter
10 ounces white mushrooms, trimmed and sliced 1/8 inch thick
2 celery stalks, sliced crosswise 1/8 inch thick
1 cup homemade or low-sodium canned chicken stock
1/3 cup heavy cream
2 tablespoons coarsely chopped fresh flat-leaf parsley
Buttered Egg Noodles

Steps:

  • Preheat oven to 200 degrees. Place meat between two pieces of plastic wrap, and lightly pound until 1/3 inch thick. Season both sides of pork with salt and pepper.
  • In a large skillet, heat 1 tablespoon of butter over medium-high heat. Working in batches, add pork, and cook until browned, about 2 minutes per side. Transfer to a platter, and keep warm in the oven. Add more butter to skillet as needed. Reduce heat to medium if the pan begins to smoke, or if the browned bits on the bottom of the pan begin to burn.
  • Reduce heat to medium, and add 2 tablespoons butter to the skillet. When melted, add mushrooms and celery. Season with salt and pepper. Cook, stirring occasionally, until pan is dry and mushrooms are beginning to brown, about 5 minutes.
  • Add stock, and cook, scraping up browned bits from bottom of skillet with a wooden spoon. Continue to cook until sauce is reduced and thickened, 3 to 4 minutes. Stir in cream and parsley. Taste, and adjust for seasoning. Pour sauce over pork, and serve immediately.

LEMONY PORK OR CHICKEN SCALOPPINE WITH LEMON CREAM SAUCE



Lemony Pork or Chicken Scaloppine With Lemon Cream Sauce image

For a special occasion or a simply delicious weeknight dinner. I cannot emphasize enough that freshly grated cheese melts better and makes for a smoother sauce. The shelf stuff is to cover up bad pizza.

Provided by gailanng

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb boneless pork cutlets or 1 lb boneless skinless chicken cutlet
6 tablespoons flour
1 lemon, zest of
1 dash garlic powder
salt and pepper
1 egg
2 tablespoons milk or 2 tablespoons water
1/4 cup olive oil
1 tablespoon butter
parsley, minced
1/2 tablespoon butter
1 tablespoon lemon juice
1 cup heavy cream
2 tablespoons pecorino romano cheese or 2 tablespoons parmesan cheese, freshly grated
garlic powder
salt
fresh ground black pepper

Steps:

  • Pound the cutlets into 1/4" thick cutlets. Season with salt, pepper and a dash of garlic powder.
  • In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
  • Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
  • In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
  • To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.

PORK SCALOPPINE WITH WILD MUSHROOMS



Pork Scaloppine With Wild Mushrooms image

Make and share this Pork Scaloppine With Wild Mushrooms recipe from Food.com.

Provided by Derf2440

Categories     Pork

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 12

1/2 cup chicken broth (i use low fat, low sodium)
1 tablespoon stone ground dijon mustard
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 1/2 teaspoons cornstarch
1 tablespoon margarine, divided (Becel)
1/2 lb mushroom, sliced (such as oyster, portobello or button)
1/2 lb thin pork scallopini (should be about 1/4 inch thick)
paprika
salt & freshly ground black pepper
2 tablespoons light sour cream (i use no fat, same taste)
chopped chives (to garnish) or parsley (to garnish)

Steps:

  • Whisk together chicken broth, mustard, tomato paste, Worcestershire sauce and cornstarch; set aside.
  • In a large nonstick frypan, melt half the margarine over medium high heat.
  • Add mushrooms; cook, stirring frequently, until mushrooms are tender and golden brown, 6 to 8 minutes.
  • Set aside in a bowl.
  • Lightly season both sides of pork with paprika, salt and pepper.
  • Melt remaining margarine in frypan over medium high heat.
  • Add pork and cook, 2 to 3 minutes each side, until just a hint of pink remains inside.
  • Remove from pan and set aside with mushrooms.
  • Stir broth mixture then add to pan, stirring until mixture boils and thickens slightly, 30 to 60 seconds.
  • Remove from heat and stir in sour cream.
  • Return mushrooms and pork to frypan, turning to coat with sauce.
  • Gently heat through if necessary.
  • Serve immediately, sprinkled with chives.

PORK SCALOPPINE WITH HERBED NOODLES



Pork Scaloppine with Herbed Noodles image

Categories     Pasta     Sauté     Quick & Easy     Dinner     Pork Tenderloin     Fortified Wine     Tarragon     Chive     Capers     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

1 pound pork tenderloin, trimmed and cut diagonally into 8 pieces
5 tablespoons unsalted butter
6 ounces dried medium egg noodles
1/2 cup chopped fresh chives
2 tablespoons chopped fresh tarragon
1/2 cup dry vermouth
2 tablespoons drained capers, coarsely chopped
Accompaniment: lemon wedges

Steps:

  • Gently pound each piece of pork between 2 sheets of plastic wrap to 1/4-inch thickness with flat side of a meat pounder or a rolling pin. Pat dry and season with salt and pepper.
  • Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then, without crowding, sauté half of pork, turning over once, until golden brown, about 4 minutes total. Transfer with tongs to a plate and keep warm, covered. Sauté remaining pork with 1 1/2 tablespoons butter in same manner. Reserve skillet with fat.
  • While meat is sautéing, cook noodles in a large pot of boiling salted water until just tender, then drain in a colander. Return to pot and toss with remaining 2 tablespoons butter, herbs, and salt and pepper to taste.
  • Add vermouth and capers to skillet and deglaze by boiling, scraping up brown bits. Continue to boil until sauce is slightly thickened, about 1 minute.
  • Divide noodles among 4 plates and top with pork. Spoon sauce over pork.

PORK SCALOPPINE WITH MUSTARD AND ROSEMARY



Pork Scaloppine With Mustard and Rosemary image

Make and share this Pork Scaloppine With Mustard and Rosemary recipe from Food.com.

Provided by Spankie

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb pork tenderloin
1/3 cup all-purpose flour
1/2 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
1 cup fresh mushrooms, sliced
1 tablespoon fresh rosemary, snipped or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
3/4 cup chicken broth
2 tablespoons dijon-style mustard
1 teaspoon lemon peel, finely shredded
1 tablespoon lemon juice
lemon wedge (to garnish) (optional)
fresh rosemary sprig (to garnish) (optional)

Steps:

  • Trim any excess fat from meat. Cut meat crosswise into 1/2" slices. Place each slice between two pieces of plastic wrap. Using the heel of your hand, press lightly to 1/8" thickness; remove plastic wrap.
  • In a shallow dish, combine flour, pepper and salt. Dip meat into flour mixture, turning to coat.
  • In a large skillet, heat butter and oil over medium-high heat. Add half of the meat; reduce heat to medium. Cook for 2 to 3 minutes or until meat is slightly pink in center and coating is golden brown, turning once. Remove meat, reserving drippings in the skillet. Cover meat and keep warm in 300F oven. Repeat with remaining meat.
  • Add mushrooms, rosemary and garlic to the reserved drippings. Cook and stir just until mushrooms are tender.
  • Add chicken broth, scraping up any browned bits from bottom of skillet. Bring to boiling; reduce heat. Simmer gently about 5 minutes or until reduced by half. Stir in mustard, lemon peel and lemon juice; heat through.
  • Serve the mushroom mixture over meat. If desired, garnish with lemon wedges and additional fresh rosemary.

Nutrition Facts : Calories 288.5, Fat 15.7, SaturatedFat 6.3, Cholesterol 90.1, Sodium 386.6, Carbohydrate 9.8, Fiber 0.7, Sugar 0.6, Protein 26

BREADED PORK SCALOPPINE WITH MUSHROOM SAUCE



BREADED PORK SCALOPPINE WITH MUSHROOM SAUCE image

Categories     Pork

Yield 4 servings

Number Of Ingredients 12

3/4 pound pork tenderloin, trimmed of fat
1 1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg
3 slices white bread, processed into crumbs (about 2 cups)
2 tablespoons freshly grated Parmesan cheese
3 tablespoons good olive oil
2 tablespoons unsalted butter
1/4 cup chopped onion
2 1/2 cups sliced white button mushrooms
1 tablespoon minced fresh chives
Juice of 1/2lemon

Steps:

  • Heat the oven to 180 degrees. Cut the tenderloin crosswise into 8 slices, each about 1 ½ ounces. Pound the slices until they are about ¼ inch thick, then sprinkle them with ¾ teaspoon of the salt and the pepper. Beat the egg thoroughly with a fork in a shallow bowl. Com¬bine 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 mixture until well coated on each side. Arrange the breaded meat on a platter. At cooking time, divide the olive oil between two nonstick skil¬lets 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 1½ 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 saute over high heat for 1 minute, or until slightly softened. Add the mush¬rooms and the remaining ½ teaspoon salt and saute 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.

HONEY-MUSTARD PORK SCALOPPINE



Honey-Mustard Pork Scaloppine image

A quick and easy main-dish entree flavored with honey and spicy brown mustard. Pounding the boneless chops tenderizes them and makes them cook quickly. From Taste of Home's The Busy Family Cookbook.

Provided by Crafty Lady 13

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 butterflied boneless pork chops
2 tablespoons honey
2 tablespoons spicy brown mustard
1/3 cup crushed butter flavored cracker
1/3 cup dry breadcrumbs
1 tablespoon vegetable oil
1 tablespoon butter

Steps:

  • Flatten pork to 1/8-inch thickness. In a small bowl, combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat.
  • In a large skillet, cook pork over medium heat in oil and butter for 2 - 3 minutes on each side or until crisp and juices run clear.

Nutrition Facts : Calories 436.5, Fat 21, SaturatedFat 7.2, Cholesterol 131.6, Sodium 302.9, Carbohydrate 18.2, Fiber 0.8, Sugar 9.6, Protein 41.7

PORK SCALOPPINE WITH SUN-DRIED TOMATOES AND ROSEMARY



Pork Scaloppine with Sun-Dried Tomatoes and Rosemary image

Categories     Pork     Tomato     Low Carb     Low Fat     Rosemary     Pork Tenderloin     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

8 ounces pork tenderloin, well trimmed
8 sun-dried tomatoes (not packed in oil)
2 teaspoons olive oil
2 large garlic cloves, thinly sliced
2 tablespoons dry white wine
1/2 cup canned unsalted chicken broth
1/4 teaspoon minced fresh rosemary

Steps:

  • Cut tenderloin into 1-inch-thick pieces. Place 1 piece between 2 sheets of waxed paper. Pound pork with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin.
  • Place sun-dried tomatoes in small bowl. Add enough boiling water to cover tomatoes. Let stand until tomatoes are soft, approximately 5 minutes. Drain and slice tomatoes.
  • Heat oil in heavy large skillet over medium-high heat. Add pork in batches and fry until just cooked, turning once, about 4 minutes. Transfer pork to plate; cover with foil and keep warm. Add garlic to skillet and sauté 1 minute. Stir in wine and broth and simmer until reduced by 1/2, about 2 minutes. Mix in rosemary and tomatoes. Pour tomato mixture over pork and serve.

BROILED SCALOPPINE OF PORK WITH MUSTARD SAUCE



Broiled Scaloppine of Pork With Mustard Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

8 thin, boneless slices of pork loin
2 tablespoons Dijon-style mustard
1 tablespoon whole mustard seeds
2 teaspoons finely minced garlic
1 teaspoon ground cumin
Salt to taste if desired
Freshly ground pepper to taste
1/8 teaspoon dried hot red pepper flakes
1 teaspoon Worcestershire sauce
2 teaspoons freshly squeezed lemon juice
1/3 cup dry white wine
2 tablespoons olive oil

Steps:

  • Preheat charcoal grill or broiler.
  • Put the pork in a flat dish.
  • Blend the mustard, mustard seeds, garlic, cumin, salt, pepper, pepper flakes, Worcestershire sauce, lemon juice, wine and oil and pour the mixture over the pork. Let stand 15 minutes or until ready to cook.
  • Put the slices in one layer on the charcoal grill or, to broil, place them on a rack about 4 inches from the source of heat. If the grill is used, lower the cover. Whichever technique is used, cook the slices on one side about 5 minutes. Turn the slices and cook about 4 minutes on the other side.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 11 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 2 grams, Sodium 161 milligrams, Sugar 1 gram, TransFat 0 grams

PORK SCALOPPINE WITH MUSTARD PAN SAUCE



Pork Scaloppine With Mustard Pan Sauce image

This is a classic Italian dish that gets a modern update with healthier (reduced fat and reduced sodium) ingredients. It's such an outstanding recipe, we all really enjoyed it.

Provided by Vickie Parks

Categories     Pork

Time 40m

Number Of Ingredients 10

1 lb pork tenderloin
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp canola oil, divided
1/4 c minced shallot
2 tsp minced fresh garlic
1/2 c unsalted chicken stock
2 Tbsp dijon mustard
3 Tbsp reduced-fat sour cream
1 Tbsp chopped fresh flat-leaf parsley

Steps:

  • 1. Preheat oven to 450°. Trim fat from tenderloin, then cut tenderloin crosswise into 12 pieces. and pound each piece to 1/4-inch thickness.
  • 2. Sprinkle pork evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 teaspoon canola oil; swirl to coat. Add 6 tenderloin cutlets; cook 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with 1 teaspoon canola oil and remaining cutlets.
  • 3. Return skillet to medium-high heat. Add remaining 1 teaspoon canola oil to pan; swirl to coat. Add shallots and garlic to pan; cook 2 minutes, stirring occasionally.
  • 4. Reduce heat to low, then add stock and mustard; cook 1 minute, scraping pan to loosen browned bits. Then stir in sour cream, and cook 1 minute. (If heat is too high, the sour cream can curdle.)
  • 5. Serve pork with pan sauce. Sprinkle with fresh chopped parsley, and serve immediately.

30 MINUTE EASY PORK CHOPS " SCALOPPINE"



30 Minute Easy Pork Chops

Not true Italian cooking, but adapted from a friend's grandmother's recipe. Quick and easy version perfect for when you don't have a lot of time to get dinner on the table.

Provided by MommySakura

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 1/2 lbs boneless pork chops
1 scallions or 1 green onion, chopped
1/2 red onion, chopped
2 teaspoons fresh garlic, minced
2 teaspoons sweet basil
1/4 teaspoon oregano
1/4 teaspoon cilantro
1/4 teaspoon red pepper
1 pint grape tomatoes, halved
1/2 cup water
1 cup white wine
6 ounces medium egg noodles (optional)

Steps:

  • In a 2 quart or larger saute pan, brown pork chops over medium to medium-high heat in olive oil (5 - 7 minutes).
  • Add green and red onions and saute until soft (5 minutes).
  • Add garlic and spices, saute another minute.
  • Add water and tomatoes.
  • Bring to a boil then add the wine.
  • Simmer for 15 minutes.
  • Serve over your favorite pasta.
  • One pan meal version: Cut pork chops into bite-sized pieces prior to browning, increase water to 3/4 cup, simmer for 13 minutes, increase heat to high to bring back to quick boil and add 6 - 8 oz medium egg noodles to pan. Reduce heat slightly and boil for 5 - 7 minutes. Serve.

Nutrition Facts : Calories 394.1, Fat 18.7, SaturatedFat 5.1, Cholesterol 114, Sodium 90.8, Carbohydrate 6.5, Fiber 1.3, Sugar 3.2, Protein 37.7

PORK SCALOPPINE WITH HERBS



Pork Scaloppine With Herbs image

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

1 1/2 lbs pork cutlets
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons capers, drained and rinsed
salt and pepper

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 AND CHESTNUT SAUSAGE WRAPPED IN CHICKEN BREAST SCALOPPINE



Pork and Chestnut Sausage Wrapped in Chicken Breast Scaloppine image

Categories     Sauce     Chicken     Pork     Appetizer     Breakfast     Side     Dinner     Sausage     Chestnut     Pastry     Simmer     Boil

Yield serves 6 to 8

Number Of Ingredients 7

6 small boneless chicken breast halves with skin
1 1/2 pounds Pork and Chestnut Sausage (page 14)
4 tablespoons butter
1/4 teaspoon freshly ground black pepper
3 cups red wine
8 cloves garlic, coarsely chopped
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon

Steps:

  • One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap. With a mallet or other pounding device, such as the flat side of a hammer or the bottom of a wine bottle, pound the chicken breast until 1/4 inch thick or slightly thinner.
  • Discard the waxed paper. Spread about one-sixth of the sausage lengthwise along the center of each scaloppine. Roll up to enclose the sausage and secure closed with toothpicks or kitchen string.
  • In a sauté pan large enough to hold the chicken rolls without crowding, melt the butter over medium heat. Add the rolls, sprinkle them with the black pepper, and sauté, turning frequently, until lightly golden all around, 10 to 12 minutes.
  • Add the wine, garlic, and tarragon and stir to mix. Bring just to a boil and decrease the heat to maintain a gentle simmer. Cook uncovered, basting frequently, until the juices are no longer pink when a roll is pierced, about 15 minutes. Transfer the rolls to a platter and set aside in a warm place.
  • Reduce the liquid remaining in the pan over high heat until bubbles break from the bottom rather than only across the surface, 3 to 5 minutes. Pour the sauce over the rolls and serve right away.

PORK TENDERLOIN SCALOPPINE WITH CITRUS BALSAMIC SAUCE



PORK TENDERLOIN SCALOPPINE WITH CITRUS BALSAMIC SAUCE image

Categories     Pork

Yield 4 servings

Number Of Ingredients 10

1 lb pork tenderloin, cut crosswise into 1/2-inch thick slices
1 1/2 tsp butter
1 1/2 tsp olive oil
3-4 tbsp minced scallions
1 tbsp honey
pinch of allspice
1 cup chicken stock
1 tbsp lemon juice
1/4 cup heavy cream
1 tbsp balsamic vinegar

Steps:

  • 1. Pound pork to less than 1/4 inch thick. Season with salt and pepper. 2. Heat butter and olive oil over high heat. 3. Cook pork in batches for 30-60 seconds each side. Remove to platter. 4. Lower heat to medium-high and add scallions, honey, allspice. Cook 1-2 minutes. 5. Add chicken stock and lemon juice. Boil until reduced by half. 6. Add cream until sauce thickens, about 1 minute. 7. Add vinegar and salt/pepper to taste. Bring to boil. 8. Spoon sauce over pork.

BALSAMIC PORK SCALOPPINE



BALSAMIC PORK SCALOPPINE image

Categories     Pork

Yield 2 servings

Number Of Ingredients 7

12 oz. pork tenderloin
olive oil spray
salt and freshly ground pepper
1 cup diced onion
1/2 cup balsamic vinegar
2 Tbsp pine nuts
2 Tbsp chopped parsley

Steps:

  • Remove fat from tenderloin and cut into 2-inch slices. Flatten the slices with a meat bat or the bottom of a heavy skillet. Spray a non-stick skillet with olive oil and heat on med-high. Saute onion 3 min. Move to sides of skillet. Add pork and saute 2 minutes per side. Remove to a plate and season with salt and pepper. (If also preparing Garlic Sweet Potatoes & Sugar Snap Peas, cook vegetables in skillet as directed in the sweet potato recipe before proceeding.) Raise heat to high and add vinegar. Boil until liquid is reduced by half, about 1 min. Add pine nuts and warm through, about 30 seconds. Transfer pork to dinner plates and spoon the sauce and pine nuts over top. Sprinkle with parsley and serve.

PORK SCALOPPINE WITH FENNEL SALSA VERDE



Pork Scaloppine with Fennel Salsa Verde image

Categories     Kid-Friendly     Dinner     Pork Tenderloin     Parsley     Capers     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4 Servings

Number Of Ingredients 14

1/4 small fennel bulb, finely chopped, plus 2 tablespoons chopped fennel fronds
1/2 large shallot, finely chopped
1 garlic clove, finely grated
2 tablespoons chopped drained capers
2 tablespoons chopped fresh parsley
2 tablespoons finely grated lemon zest
1/3 cup olive oil, plus more
Kosher salt, freshly ground pepper
1 tablespoon fennel seeds
2 1/2 pounds center-cut boneless pork loin, silver skin removed
1 tablespoon (or more) vegetable oil
2 lemons, halved crosswise
Special Equipment:
A spice mill or a mortar and pestle

Steps:

  • Stir fennel, fennel fronds, shallot, garlic, capers, parsley, lemon zest, and 1/3 cup olive oil in a small bowl; season with salt and pepper. Cover salsa verde and let sit at room temperature at least 30 minutes.
  • Meanwhile, grind fennel seeds in spice mill or with mortar and pestle. Slice pork loin into 4 pieces. Use the tip of a sharp knife to lightly score both sides of each piece in a crosshatch pattern, being careful to barely break the surface. Lightly brush all over with olive oil. Working one at a time, pound pork between 2 sheets of plastic wrap to 1/4" thick. Sprinkle with ground fennel, pressing to adhere; season with salt and pepper.
  • Heat 1 tablespoon vegetable oil in a large skillet, preferably cast iron, over medium-high. Working one at a time and adding more vegetable oil to skillet between batches as needed, cook pork until golden brown, about 2 minutes per side. Transfer to plates.
  • Cook lemon halves, cut side down, in skillet until browned and caramelized, about 2 minutes. Spoon salsa verde over scaloppine and squeeze with lemons.
  • Do Ahead
  • Salsa verde can be made 4 hours ahead. Cover and chill.

LEMONY SCALOPPINE OF PORK



Lemony Scaloppine of Pork image

I like this in winter with rice, or with mashed potatoes mixed, maybe, with mashed parsnip or another root vegetable. In summer, it's good with almost anything from the garden.

Number Of Ingredients 10

3 thin slices pork tenderloin
Salt and freshly ground pepper
All-purpose flour for dredging
1 teaspoon light olive oil
2 teaspoons butter
4 very thin slices lemon, plus 1/2 lemon for squeezing
1 fat shallot, sliced paper-thin
2-3 tablespoons chicken broth or water
1 1/2 teaspoons capers, rinsed
A scattering of chopped fresh parsley

Steps:

  • Place your very sharp chef's knife flat on top of the pork tenderloin about 2 1/2 inches from the thicker end. Tilting the knife slightly on the diagonal, slice off one quite thin scallop, moving from where you inserted the knife toward and off the end. Repeat two more times to make three slices. Pound the scallops gently to an even thickness, salt and pepper them lightly, and dredge them in flour. Heat the oil in a skillet just large enough for the three scaloppine, then add the butter, and when it is sizzling, lay in the meat along with the slices of lemon and shallot. Cook the scallops over medium-high heat for less than a minute on each side, then remove to a warm plate. Squeeze most of the half-lemon into the pan, add the chicken broth (or water), and boil down until lightly thickened. Toss in the capers, and return the meat to the pan just to heat through. Taste to see if it needs a little more lemon and/or salt. Spoon everything onto your warm plate, and scatter a little parsley on top.

PORK SCALOPPINE WITH ROSEMARY, LEMON AND OLIVES



PORK SCALOPPINE WITH ROSEMARY, LEMON AND OLIVES image

Categories     Pork     Sauté     Dinner

Yield 4 servings

Number Of Ingredients 13

1 1 pound pork tenderloin
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teasponn freshly ground pepper
3 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled
1/4 white wine
1/2 cups chicken stock
2 large plum tomatoes, seeded and cut into 1/4 inch dice
16 Nicoise olives, rinsed
2 tablespoon minced lemon peel
salt and freshly ground pepper

Steps:

  • Cut tenderloin crosswise into 1/2 inch-thick pieces.Pound between sheets of waxed paper to thickness of 1/4 inch.(Can be prepared 1 day ahead.Cover tightly and refrigerate). Combine flour, salt, and pepper in shallow dish. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and saute until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 patches, add 1 tablespoon oil to skillet for each batch. Reduce heat to low. Add garlic and rosemary to skillet and stir until garlic just begins to brown, about 2 minutes. Add wine and bring to boil over high heat, scraping up any browned bits. Continue boiling until liquid is reduced to glaze, about 1 minute. Add stock and boil until reduced by half, about 2 minutes. Add tomatoes, olives and lemon peel and stir until heated through, about 1 minute. Season sauce with salt and pepper.Pour over pork.

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