Best Pork Scaloppine Recipes

PORK SCALOPPINE

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

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

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

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

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

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.

BREADED PORK SCALOPPINE WITH MUSHROOM SAUCE

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

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.

PORK SCALOPPINE WITH MUSTARD PAN SAUCE

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.

BROILED SCALOPPINE OF PORK WITH MUSTARD SAUCE

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.

PORK SCALOPPINE WITH SUN-DRIED TOMATOES AND 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.

PORK SCALOPPINE WITH MUSTARD AND ROSEMARY

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.

30 MINUTE EASY PORK CHOPS " SCALOPPINE"

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.

PORK SCALOPPINE WITH HERBS

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

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.

BALSAMIC PORK SCALOPPINE

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 TENDERLOIN SCALOPPINE WITH CITRUS BALSAMIC SAUCE

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.

PORK SCALOPPINE WITH FENNEL SALSA VERDE

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.

PORK SCALOPPINE WITH ROSEMARY, LEMON AND OLIVES

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.

LEMONY SCALOPPINE OF PORK

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.