Best 5 Balsamic Pork Scallopine Recipes
**Balsamic Pork Scallopine: A Symphony of Flavors for the Culinary Enthusiast**
Indulge in a culinary masterpiece that tantalizes your taste buds with its exquisite blend of flavors and textures. Balsamic Pork Scallopine is a delectable dish that showcases the perfect harmony of savory pork, tangy balsamic vinegar, and aromatic herbs. This recipe collection presents three variations of this classic dish, each offering a unique twist to cater to diverse palates.
1. **Classic Balsamic Pork Scallopine**: Experience the timeless elegance of this traditional recipe. Tender pork scaloppine is seared to perfection, then simmered in a luscious balsamic vinegar sauce infused with garlic, shallots, and fresh herbs. The result is a dish that embodies the essence of Italian cuisine, with its rich, well-balanced flavors.
2. **Sun-Dried Tomato and Spinach Balsamic Pork Scallopine**: Embark on a culinary journey to the Mediterranean with this vibrant variation. Sun-dried tomatoes add a burst of sweetness and umami, while spinach contributes a refreshing touch of greenery and essential nutrients. This recipe promises a delightful interplay of flavors and textures that will leave you craving more.
3. **Roasted Red Pepper and Goat Cheese Balsamic Pork Scallopine**: Prepare to be captivated by the bold and creamy flavors of this innovative recipe. Roasted red peppers bring a smoky, slightly charred flavor that pairs wonderfully with the tangy balsamic sauce. Goat cheese adds a touch of richness and tanginess, creating a symphony of flavors that will delight even the most discerning palate.
Whether you prefer the classic simplicity of the original recipe, the vibrant Mediterranean flair of the sun-dried tomato and spinach variation, or the bold and creamy flavors of the roasted red pepper and goat cheese version, this collection of Balsamic Pork Scallopine recipes guarantees a culinary experience that will leave you utterly satisfied.
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.
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.
MUSHROOM PORK SCALLOPINI
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
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 :
PORK SCALOPPINE
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
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.
SCALOPPINE WITH ANY MEAT
You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.
Provided by Melissa Clark
Categories main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
- Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- To ensure tender and flavorful pork scaloppine, choose thin-cut pork chops and pound them to an even thickness. This will help them cook evenly and quickly.
- Make sure your skillet is hot before adding the pork. This will help sear the meat and prevent it from sticking.
- Don't overcrowd the skillet. Cook the pork in batches if necessary to avoid steaming the meat.
- Use a meat thermometer to ensure that the pork is cooked to your desired doneness. The internal temperature should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well done.
- Let the pork rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Balsamic pork scaloppine is a delicious and versatile dish that can be served with a variety of sides. The tangy balsamic vinegar sauce pairs perfectly with the tender pork, and the addition of mushrooms, shallots, and herbs adds depth and flavor to the dish. Whether you're looking for a quick and easy weeknight meal or an elegant dinner party entrée, balsamic pork scaloppine is sure to impress.
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