SPEEDY PORK SCALOPPINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 16
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.
VEAL SCALLOPINI WITH OLIVE AND SUN-DRIED TOMATO SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Heat oil and 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam from butter subsides.
- Meanwhile, spread flour on half of a shallow baking pan. Working with 2 or 3 slices at a time, transfer veal to flour in 1 layer. Lightly season top side of veal with salt and pepper, then turn over to coat completely with flour. Shake off excess flour and stack slices on other half of pan. Sauté veal in batches without crowding, turning over once, until browned and just cooked through, about 1 1/2 minutes per batch. Transfer to a platter as browned, adding new cutlets to skillet as space becomes available, and keep warm in oven.
- When all of veal is cooked, bring wine, broth, tomatoes, and olives to a boil in uncleaned skillet, stirring and scraping up any brown bits, then add remaining 2 tablespoons butter and swirl skillet until butter is incorporated. Remove from heat and season with salt and pepper. Pour sauce over veal.
PORK SCALOPPINE WITH SUN-DRIED TOMATOES AND ROSEMARY
Categories Pork Tomato Low Carb Low Fat Rosemary Pork Tenderloin Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
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 SCALLOPINE WITH TOMATO BASIL SAUCE
This recipe comes to us courtesy of chef Chris Schlesinger, of the East Coast Grill in Cambridge, Massachusetts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Stand pork tenderloin pieces on end between two layers of plastic wrap. Pound meat to a 1/4-inch thickness with a rolling pin; set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until just smoking. Season pork on both sides with salt and pepper. Add meat to pan, and cook until browned. (There will be a release of juices on the surface of the meat after it has been turned, 2 to 3 minutes per side.) Transfer meat to a platter, and keep warm. Pour off any excess fat from skillet, and discard. Meanwhile, heat a grill pan over medium-high heat.
- Return skillet to heat, add the shallot, and cook for about 1 minute. Remove skillet from heat, and deglaze with cognac. Return skillet to stove, and carefully ignite with a match. When flames subside, add chicken stock and mustard; reduce to thicken, 1 to 2 minutes. Add heavy cream, tomato, basil, and salt and pepper to taste. Cook until heated through, about 1 minute. Remove from heat, and serve sauce over pork.
- Meanwhile, toss radicchio with remaining 2 tablespoons olive oil and salt and pepper to taste. Place on preheated grill pan, turning as it begins to color. Remove from grill pan, drizzle with balsamic vinegar, and serve with pork scaloppine.
More about "pork scalloppini with green olives tomato and white wine recipes"
30 MINUTE PORK SCALLOPINI WITH LEMONS AND CAPERS
Web Feb 11, 2015 Melt 1 tablespoon of the butter in the pan over medium high heat. Add the wine and capers and cook until reduced by half. Add the …
From foodiecrush.com
4.5/5 (68)Total Time 30 minsCategory Main CourseCalories 410 per serving
From foodiecrush.com
4.5/5 (68)Total Time 30 minsCategory Main CourseCalories 410 per serving
- Pound out the pork chops to 1/4 inch thickness. Press 2 sage leaves into one side of each each of the pork chops. Mix the flour, kosher salt and ground black pepper in a large, shallow bowl or plate. Add the pork chops to the flour, one at a time, and flour each pork chop, gently turning on each side so the sage leaves stay on the pork chop. Gently tap off the excess flour.
- Heat a large skillet on medium high. Melt 1 tablespoon of butter with 1/2 tablespoon of the oil. Place 2 of the pork chops in the skillet and cook for 3-5 minutes on each side, or until golden browned. Remove from the pan and set aside. Add 1 more tablespoon of butter and the remaining oil. Cook the remaining 2 pork chops and place with the other two cooked pork chops.
- Wipe out any burned or really crispy bits out of the pan. Melt 1 tablespoon of the butter in the pan over medium high heat. Add the wine and capers and cook until reduced by half. Add the chicken stock, lemon juice and a few lemon slices and bring to a boil then add the remaining tablespoon of butter and stir, cooking for 2-3 minutes or until sauce thickens slightly. Add the pork back to the pan and warm in the sauce. Garnish with chopped parsley.
PORK SCALOPPINI IN WHITE WINE SAUCE - EATINGWELL
Web May 23, 2018 1 (16 ounce) pork tenderloin. ¼ teaspoon ground black pepper. 3 tablespoons whole-wheat flour. 4 teaspoons olive oil. 2 cloves …
From eatingwell.com
Servings 4Total Time 30 minsAuthor Eatingwell Test KitchenCalories 220 per serving
From eatingwell.com
Servings 4Total Time 30 minsAuthor Eatingwell Test KitchenCalories 220 per serving
- Trim fat from meat. Cut meat into 1/2-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, pound meat lightly until 1/4 inch thick. Remove plastic wrap. Sprinkle meat with pepper. Place flour in a shallow dish. Dip meat into flour, turning to coat evenly.
- In a very large skillet, heat 2 teaspoons of the oil over medium-high heat. Add half of the meat to skillet. Cook about 4 minutes or until meat is browned, turning once halfway through cooking. Remove meat from skillet; cover and keep warm.
- Add the remaining 2 teaspoons oil to skillet; cook the remaining meat as directed above. Remove from skillet; cover and keep warm.
- To prepare sauce: Add garlic to the same skillet; cook and stir for 30 seconds. Add wine, sage, and rosemary; cook and stir for 2 minutes. Add broth; return meat to skillet. Bring just to boiling. Cook, uncovered, for 2 minutes. In a small bowl, combine the water and cornstarch; stir into broth mixture. Cook and stir for 2 minutes more.
COPYCAT OLIVE GARDEN'S SCALOPPINI ROMANA RECIPE
Web Feb 13, 2023 Add the veal, cook 2 minutes; turn, add beans and tomatoes, salt, pepper and rosemary. Cook 2 minutes, add wine, let reduce 1-2 minutes. Transfer to a serving plate and top with cheese.
From recipes.net
From recipes.net
10 BEST VEAL SCALLOPINI IN WHITE WINE RECIPES | YUMMLY
Web May 3, 2023 onion, white wine, fennel, balsamic vinegar, olive oil, chili flakes and 8 more Choucroute Garni Pork boneless pork loin roast, chicken broth, parsley, clove, ham and …
From yummly.com
From yummly.com
10 BEST PORK SCALLOPINI RECIPES | YUMMLY
Web May 7, 2023 The Best Pork Scallopini Recipes on Yummly | Pork Scallopini, Pork Scallopini, Italian Breaded Pork Scallopini ... white wine, pork, garlic, butter, flour, …
From yummly.com
From yummly.com
PORK SCALLOPINI WITH WHITE BEAN-TOMATO SALAD
Web Feb 13, 2017 Instructions. Heat a thin layer of oil in a large, non-stick skillet over medium-high heat. Pat the pork cutlets dry with a paper towel on both sides. Add flour to a large, …
From bigflavorstinykitchen.com
From bigflavorstinykitchen.com
PAN SEARED SCALLOPS WITH TOMATOES, OLIVES, AND CAPERS
Web May 18, 2021 Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, about 8 minutes. Stir in the olives and capers …
From bakerbynature.com
From bakerbynature.com
PORK SCALLOPINI & SPAGHETTI SQUASH - OLIVE THE BEST
Web Apr 27, 2020 Cook pork until browned and cooked through then transfer to a baking sheet and keep warm in the oven. 6 Add the Butter infused olive oil to the same skillet …
From olivethebest.ca
From olivethebest.ca
PORK SCALLOPPINI WITH GREEN OLIVES TOMATO AND WHITE WINE …
Web Free Pork Scalloppini With Green Olives Tomato And White Wine Recipes with ingredients, step by step and other related foods ... Events. Christmas Thanksgiving …
From alicerecipes.com
From alicerecipes.com
PORK SCALLOPPINI WITH GREEN OLIVES TOMATO AND WHITE WINE FOOD
Web 2 tablespoons olive oil: 1/2 stick (4 tablespoons) unsalted butter, cut into tablespoon pieces: 1/2 cup all-purpose flour: 1 pound thinly sliced veal cutlets (scallopini; 3/4 inch thick) 1/3 …
From homeandrecipe.com
From homeandrecipe.com
PORK SCALLOPPINI WITH GREEN OLIVES, TOMATO AND WHITE WINE
Web Pork Scalloppini With Green Olives, Tomato And White Wine Recipe - Food Recipes - ChampsDiet.com. Skip to content. Home; Articles; Calorie Calculator; Favourite …
From champsdiet.com
From champsdiet.com
BEST PORK SCALLOPPINI WITH GREEN OLIVES TOMATO AND WHITE …
Web 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.
From alicerecipes.com
From alicerecipes.com
10 BEST VEAL SCALLOPINI IN WHITE WINE RECIPES | YUMMLY
Web May 6, 2023 bacon, flour, olive oil, carrots, bow-tie pasta, white wine, vegetable broth and 10 more Sicilian Veal Involtini Mangia Bedda fresh parsley, black pepper, veal …
From yummly.com
From yummly.com
FOODCOMBO
WHITE WINE CHICKEN SCALLOPINI RECIPE - HOME CHEF
Web Cook the Chicken. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes. Lower heat …
From homechef.com
From homechef.com
PORK SCALLOPPINI WITH GREEN OLIVES TOMATO AND WHITE …
Web In a second skillet preheated over medium high heat, add 1 1/2 turns of extra-virgin olive oil and 1 clove smashed garlic. Quick-fry half of the veal searing each side of the strips 1 to …
From tfrecipes.com
From tfrecipes.com
You'll also love