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.

MUSHROOM PORK SCALLOPINI



Mushroom Pork Scallopini image

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

3 to 4 pork tenderloins (about 1 pound each), cut into 1-inch slices
1 cup all-purpose flour
1/4 cup butter, cubed
1/4 cup canola oil
1 cup white wine or chicken broth
1/2 cup water
1 large onion, chopped
1 to 2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon each dried thyme, oregano and rosemary, crushed
1 pound fresh mushrooms, sliced
Hot cooked fettuccine

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 :

BALSAMIC PORK SCALLOPINE



Balsamic Pork Scallopine image

I developed this delightful dish by tweaking my veal scallopine recipe-thinly sliced pork is an economical alternative and a tasty success! -Mary Cokenour, Monticello, Utah

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 18

3 pounds pork sirloin cutlets
1-1/2 cups all-purpose flour
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
1/2 cup chopped roasted sweet red peppers
6 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup minced fresh basil or 2 tablespoons dried basil
1/2 cup balsamic vinegar
1/2 teaspoon pepper
NOODLES:
1 package (16 ounces) egg noodles
1/2 cup half-and-half cream
1/4 cup grated Romano cheese
1/4 cup butter, cubed
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

  • Dredge pork cutlets in flour. Heat oil and butter in a large skillet over medium-high heat; add pork and brown in batches. Set aside., Add onion and red peppers to the pan; saute until onion is tender. Add garlic; cook 1 minute longer. Add the broth, basil, vinegar and pepper. Return pork to the pan, layering if necessary., Cover and cook over low heat for 15-20 minutes or until meat is tender., Meanwhile, in a Dutch oven, cook noodles according to package directions. Drain; stir in the cream, cheese, butter, pepper and garlic powder. Serve with pork.

Nutrition Facts : Calories 503 calories, Fat 25g fat (9g saturated fat), Cholesterol 127mg cholesterol, Sodium 292mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.

SPEEDY PORK SCALOPPINI



Speedy Pork Scaloppini image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 16

4 pork breakfast chops (thin-cut boneless pork chops), pounded thin
Kosher salt and freshly ground black pepper
1 tablespoon whole milk
2 large eggs, beaten
Heaping 1/2 cup plus 2 tablespoons all-purpose flour
2/3 cup Italian-style panko breadcrumbs
3 tablespoons olive oil
6 tablespoons salted butter
1 tablespoon drained capers
2/3 cup white wine
1/3 cup chicken stock
1 lemon, halved (1 half juiced;1 half cut into wedges)
2 cups arugula
1 tablespoon lemon juice
2 tablespoons shaved Parmesan
2 tablespoons chopped fresh parsley

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 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 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 SCALOPPINI WITH MUSHROOMS



Pork Scaloppini With Mushrooms image

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

Provided by Michelle Figueroa

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 (6 ounce) boneless pork loin chops
1/2 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 lb portabello mushroom, thinly sliced
1/4 cup marsala
1 1/2 cups chicken stock, preferably homemade
2 tablespoons sour cream
2 tablespoons fresh chives, snipped
additional kosher salt & freshly ground black pepper

Steps:

  • Sprinkle a small amount of water on a large sheet of plastic wrap. Place 2 of the steaks on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4 inch thick. Repeat with the remaining 2 steaks.
  • Mix the flour with the salt and pepper in a shallow pie plate. Heat half the oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place half the pork in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and pork.
  • Add the butter to the skillet and heat until melted and foamy. Add the mushrooms and cook, stirring often, until almost all the liquid that the mushrooms give off has evaporated, about 5 minutes. Pour in the Marsala, increase the heat to high, and cook, stirring, until almost all the liquid has evaporated. Add the chicken stock and simmer for 3 minutes. Return the pork to the skillet and simmer, turning often, until the pork is warmed through and the sauce is thickened, about 2 minutes. Transfer the scaloppini to warm serving plates. Stir the sour cream and chives into the sauce. Season with salt and pepper and spoon over the pork.

Nutrition Facts : Calories 563.9, Fat 28.7, SaturatedFat 9.5, Cholesterol 117.6, Sodium 1096.5, Carbohydrate 19.5, Fiber 1.1, Sugar 3, Protein 42.3

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.

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