Pork Scaloppine 6 Weight Watchers Points Recipes

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

Ingredients

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 SCALOPPINE WITH SUN-DRIED TOMATOES AND ROSEMARY

Pork Scaloppine with Sun-Dried Tomatoes and Rosemary image

Categories Pork Tomato Low Carb Low Fat Rosemary Pork Tenderloin Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

Ingredients

8 ounces pork tenderloin, well trimmed
8 sun-dried tomatoes (not packed in oil)
2 teaspoons olive oil
2 large garlic cloves, thinly sliced
2 tablespoons dry white wine
1/2 cup canned unsalted chicken broth
1/4 teaspoon minced fresh rosemary

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.

TURKEY SCALOPPINE PARMESAN (WEIGHT WATCHERS) - POINTS = 4

Turkey Scaloppine Parmesan (Weight Watchers) - Points = 4 image

I just love the recipes that are featured in the Weight Watchers magazines. This is from the September/October 2008 issue that I just received. I haven't tried this yet but will some time in the future.

Provided by senseicheryl

Categories Poultry

Time 9m

Yield 4 cutlets, 4 serving(s)

Number Of Ingredients 4

Ingredients

4 (1/4 lb) turkey cutlets
1 1/2 cups fat free marinara sauce
4 slices fat free mozzarella cheese
1/4 cup parmesan cheese, freshly grated

Steps:

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the cutlets and cook until browned, 1-2 minutes per side. Transfer to a plate.
Add the marinara sauce to the skillet and bring to a simmer. Add the cutlets and turn to coat with the sauce. Top each cutlet with 1 slice of the mozzarella and a spoonful of the sauce. Sprinkle with the Parmesan.
Reduce the heat and simmer, covered, until the cheese melts and the cutlets are cooked through, 2 minutes.
GOOD IDEA: Accompany each serving the 3/4 cup cooked spaghetti and 1 cup cooked broccoli rabe (the Points value will increase by 3).

Nutrition Facts : Calories 157.5, Fat 3.6, SaturatedFat 1.6, Cholesterol 73.6, Sodium 167.1, Carbohydrate 0.2, Sugar 0.1, Protein 29.1

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