Olive 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.

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 HERBS



Pork Scaloppine With Herbs image

Make and share this Pork Scaloppine With Herbs recipe from Food.com.

Provided by Chef Jeff Z

Categories     Very Low Carbs

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs pork cutlets
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons capers, drained and rinsed
salt and pepper

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 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.

PORK SCALOPPINE WITH MUSHROOMS



Pork Scaloppine with Mushrooms image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 1/2 pounds pork tenderloin, trimmed and sliced 3/4 inch thick
Coarse salt and freshly ground pepper
4 to 5 tablespoons unsalted butter
10 ounces white mushrooms, trimmed and sliced 1/8 inch thick
2 celery stalks, sliced crosswise 1/8 inch thick
1 cup homemade or low-sodium canned chicken stock
1/3 cup heavy cream
2 tablespoons coarsely chopped fresh flat-leaf parsley
Buttered Egg Noodles

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.

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 SCALOPPINE WITH HERBED NOODLES



Pork Scaloppine with Herbed Noodles image

Categories     Pasta     Sauté     Quick & Easy     Dinner     Pork Tenderloin     Fortified Wine     Tarragon     Chive     Capers     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

1 pound pork tenderloin, trimmed and cut diagonally into 8 pieces
5 tablespoons unsalted butter
6 ounces dried medium egg noodles
1/2 cup chopped fresh chives
2 tablespoons chopped fresh tarragon
1/2 cup dry vermouth
2 tablespoons drained capers, coarsely chopped
Accompaniment: lemon wedges

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.

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