Alligator Scallopini With Caper Mushroom Sauce Recipes

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ALLIGATOR SCALLOPINI WITH CAPER MUSHROOM SAUCE



Alligator Scallopini With Caper Mushroom Sauce image

Can use center cut pork if gator is not available. Alligator is a lean meat that is low in fat and cholesterol and high in protein. It is available in a variety of cuts, including tail meat fillets, ribs, nuggets, and wings. Tail meat, the choicest cut, is a mild-flavored white meat that has a texture similar to veal. Ribs, nuggets, and wings are darker meat with a stronger taste and a texture similar to pork shoulder. Alligator meat is versatile and can be used in just about any recipe as a substitute for chicken, pork, veal, or fish. Alligator meat is usually purchased frozen, but it is also available fresh. Thaw frozen meat in the refrigerator and use promptly. Use a meat mallet to tenderize fillets and flatten the meat to your desired thickness. Florida alligator meat can be ground or finely chopped to make sausage, patties, or taco filling. Alligator's mild flavor is easily enhanced with seasonings, sauces, and marinades.

Provided by Douglas Poe

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 -2 tablespoon butter
1 -2 tablespoon olive oil
1 lb alligator fillets or 1 lb center-cut pork loin, thinly sliced and pounded
2 tablespoons shallots, finely chopped
2 tablespoons capers
1/4 cup white wine
1 (10 ounce) can cream of mushroom soup
1/2 cup flour
1/2 teaspoon season salt
1/2 teaspoon garlic

Steps:

  • Slice the alligator/center cut pork meat into 1/2 inch slices.
  • Pound thin between plastic wrap with a meat mallet.
  • Sift together the flour season salt and garlic. . Lightly dredge the alligator / pork in seasoned flour shake off any excess.
  • Heat the butter and oil in a large skillet over medium-high heat.
  • Add alligator/pork meat and sauté quickly, 1-2 minute per side. Remove and keep warm.
  • Add shallots to skillet and sauté 2 minutes.
  • Add white wine to skillet and deglaze by stirring to loosen browned bits from bottom of pan.
  • Stir in soup, and capers.
  • Simmer over low heat until sauce is smooth and thick.
  • Spoon caper mushroom sauce over alligator/pork fillets.

PORK SCALLOPINI WITH BUTTER CAPER SAUCE



Pork Scallopini With Butter Caper Sauce image

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

1 1/2 lbs pork tenderloin
2 tablespoons capers
1/3 cup white wine
1 1/2 tablespoons lemon juice
1 -2 tablespoon olive oil
2 tablespoons butter
1/2 cup flour
1/2 teaspoon sea salt

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.

VEAL SCALLOPINI WITH BROWN BUTTER AND CAPERS



Veal Scallopini with Brown Butter and Capers image

Provided by Shelley Wiseman

Categories     Quick & Easy     Dinner     Meat     Veal     Pan-Fry     Capers     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

3 tablespoons olive or vegetable oil
1/2 cup all-purpose flour
1 pound thin veal scallopini (less than 1/4 inch thick)
1/2 stick unsalted butter, cut into pieces
1 1/2 tablespoons red-wine vinegar
1 1/2 tablespoons drained small capers
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
  • Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.
  • Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
  • Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.

CHICKEN SCALOPPINI WITH LEMON-CAPER SAUCE



Chicken Scaloppini with Lemon-Caper Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 1 1/4 pounds), cut in half horizontally and pounded lightly to make 8 scaloppini
2 tablespoons extra-virgin olive oil, plus more if needed
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
4 tablespoons unsalted butter
2 to 3 ounces capers, drained
1/4 cup unsalted chicken stock
Juice of 1 lemon plus 2 lemons, cut into supremes, for garnish (see Cook's Note)

Steps:

  • Put the flour in a large shallow dish and season with the salt and pepper. Pat the chicken scaloppini dry with paper towels, then put them in the flour, coating the chicken on both sides. Set aside.
  • Heat the olive oil in a 14-inch cast-iron skillet over medium-high heat. Add the floured chicken and cook, in batches if needed, until deeply golden, about 3 minutes per side. Remove to a wire rack-lined sheet tray.
  • Reduce the heat under the same cast-iron skillet and add the onion, garlic and rosemary. Stir occasionally and cook until the onions are translucent, 3 to 5 minutes. Add the butter and capers and scrape the skillet as the butter melts to deglaze. Add the chicken stock and lemon juice, stirring to combine. Add the chicken pieces back to warm through and allow the sauce to reduce, another 2 to 3 minutes, spooning the sauce over the chicken to coat.
  • Garnish with the lemon supremes and serve.

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 SCALLOPINI WITH LEMON BUTTER, CAPER SAUCE



Pork Scallopini with Lemon Butter, Caper sauce image

This is an amazing and tasty pork dish. It can be as easy or as difficult as you want to make it. I've changed it up a bit to make it much simpler and less time consuming. As well, I adjusted the sauce in order to thicken it up a bit, yet keep the rich buttery lemony flavor. I like to serve this with steamed carrots and pork...

Provided by Pj Brearley

Categories     Pork

Time 30m

Number Of Ingredients 9

1 1/2 lb boneless thin centercut pork chops
2 Tbsp capers
1/3 c white wine or chicken broth
1 1/2 Tbsp lemon juice, fresh
1/4 c oil (or enough to make a puddle in the bottom of your frying skillet.)
2 Tbsp butter
1/2 c plus 1 t. all purpose flour
to taste salt and pepper
1 tsp fresh parsley, chopped fine (optional)

Steps:

  • 1. Season pork with salt and pepper. (or any of your favorite seasonings to taste)
  • 2. Dredge in 1/2 c. flour. (Reserving the other 1 T. for the sauce, later)
  • 3. In a large skillet, heat oil over medium heat.
  • 4. Cook the pork chops 2 to 3 minutes on each side or until golden brown. Transfer to a warm plate. (Do not cover. This will cause the breading to get soft). I heat my oven and then shut it down so that it is slightly warm and place the plate of pork chops in the oven.
  • 5. Drain excess oil from skillet, except for approximately 1/2 tablespoon.
  • 6. Replace pan back on the stove top and add 1 T. butter and 1 T. flour to the reserved oil in pan. Stir until combined.
  • 7. Add the white wine and lemon juice, stirring constantly. Cook, while stirring, until the sauce starts to thicken.
  • 8. Add the capers and the remaining tablespoon of butter, stirring slowly to incorporate.
  • 9. Serve with the sauce over the chops or on the side. It's all a matter of preference. (I like mine over my chops. D.H. likes his on the side.)
  • 10. Top with a sprinkle of fresh parsley for color.

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