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Recipe of the Week: Pork Scaloppini with Prosciutto and Vegetables

April 18, 2018
By LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

A delicious pork tenderloin recipe that is pleasing to the eye and to the palate. I like to make it for company or for when my family comes over for dinner. It is so easy to prepare and if you served it with a side dish of potatoes or pasta it becomes a perfect meal. I always keep pork tenderloin in my refrigerator and with the addition of a few vegetables and a sauce made with butter, wine and capers it will make you say perfetto! Serves eight. (Chef tip: To make pork scaloppini trim fat and silver skin from tenderloin and slice it with a sharp knife at a diagonal about inch thick. Cover with plastic wrap and gently pound it with a flat mallet.)

8 pork tenderloin scaloppini

4 slices, thinly sliced prosciutto cut in half

Article Photos

Loretta Paganini

2 large eggs

1 tablespoon whole milk

1/2 cup all-purpose flour

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra virgin olive oil

2 tablespoons unsalted butter

1 zucchini, sliced into half moons

1 yellow squash, sliced into half moons

1 red bell pepper, cored and julienned

1/2 cup dry white wine

1 cup chicken stock

1 teaspoon fresh Italian parsley

1 teaspoon capers

Pound the pork scaloppini with a flat mallet to 1/4 inch thickness.

Whisk the eggs and milk in a large bowl, season with salt and pepper. Mix flour with salt and pepper in medium bowl.

Wrap pork with a slice of prosciutto. Dip prepared pork slices in the egg mixture then lightly dredge in the flour mixture and shake off any excess flour. Refrigerate until ready to use.

Heat olive oil in heavy large skillet over medium heat. Add prepared pork scaloppini. Cook until golden brown. Turn scaloppini over and cook until golden brown on the other side. Remove pork from the pan and cover.

Add zucchini, squash and peppers to the pan. Saut until crisp-tender and just beginning to brown. Deglaze the pan with wine and stock; boil until reduced, about 10 minutes. Add butter to skillet; whisk until melted. Season sauce to taste with salt and pepper. Add capers and parsley. Return pork scaloppini to skillet to coat with the pan sauce.

Serve pork scaloppini top with saut vegetables and pan sauce.

 
 

 

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