Best 10 Sausage Scaloppine Recipes

MOMMOM FAIELLA'S ITALIAN SAUSAGE SCALLOPINI

Steps:

• Mix all of the above together except the last two ingredients.
• Bring the mixture to a boil.
• Add the 1 teaspoon of sugar and stir in it well.
• Then immediately lower the burner to a simmer with the lid on the pot slightly ajar.
• Cook for 1 1/2 hours, stirring occasionally all of the way to the bottom.
• *If you didn't add enough water from the beginning, you might need to add a little more water during the cooking time - you just have to judge if it looks like it cooked down too much. It should be liquidy, but more on the thick liquid side, not watery.
• When finished cooking, serve it over the cooked rice.

VEAL SCALLOPINI ROLLATINI A LA MARSALA AND MUSHROOMS

Steps:

• Divide the veal tenderloin into three pieces. Carefully and gracefully pound each piece with a meat mallet on each side until 1/8-inch thick.
• Dice the capocollo, Prosciutto, soppressata, provolone, parsley and basil and place in an 8-inch bowl. Mix together.
• Beat eggs together in a small bowl, then add 1 tablespoon egg to the bowl with the meat mixture and mix in. Carefully divide stuffing into 3 portions and roll each up in a scallopini very tightly.
• Heat oil in an 8-inch saute pan until lightly smoking. Roll each rollatini in flour, then shake off excess and roll in remaining egg wash until covered. Place rollatinis in hot oil, seam-side down.
• Allow to brown, lowering heat as needed. Gracefully turn, cooking scallopini until they have golden-brown crusts, approximately 3 minutes on each side. Remove excess oil from pan, then place back on medium heat and add mushrooms. Allow to cook for 2 minutes, then season with salt, pepper and parsley. Add Marsala wine to deglaze pan, then carefully add stock, butter and demi-glace. Allow heat to remain on medium until the liquid reduces by half, then by half again. When you see the pan sauce is the consistency of heavy cream, you have achieved nirvana. Gracefully place rollatinis on a plate, then cover with remaining sauce and mushrooms.

SPEEDY PORK SCALOPPINI

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.

BEST VEAL SCALLOPINI

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

PORK SCALOPPINE

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.

SAUSAGE SCALOPPINE

Steps:

• Fry sausage over medium heat in large frying pan until when cut, it is just a bit pink in the center.
• Remove sausage from pan and add peppers and onions to the frying pan.
• While onions and peppers are cooking, slice sausage into 1/2 inch rounds.
• Return sausage to pan and add the jar of sauce.
• Stir everything until well combined and let simmer for about 15 minutes or so, allowing sauce to cook down a bit and thicken.
• Serve on Italian rolls or over pasta.

VEAL SCALLOPINI IN A SWEET RED PEPPER SAUCE

Steps:

• Pound veal cutlets a few times with a meat mallet to tenderize, if desired. Beat egg with milk in a shallow bowl. Stir bread crumbs, parsley, garlic powder, salt, and black pepper in a separate bowl until well combined.
• Heat 2 tablespoons vegetable oil, or enough to cover the bottom of a skillet, over medium heat. Dip each cutlet in egg mixture and then in crumb mixture to coat. Fry the cutlets in the hot oil until browned, about 3 minutes on each side. Drain cutlets on paper towels.
• Heat 2 more tablespoons vegetable oil in the same skillet; cook and stir red bell peppers and onion in the hot oil until soft, about 8 minutes. Pour stewed tomatoes into vegetables and stir in water and sugar, dissolving sugar into the sauce. Bring to a boil, cover, and simmer for 30 minutes.
• Reduce heat to low. Place veal cutlets into the sauce, cover, and simmer until veal is very tender, about 30 more minutes.

SUPER SAUSAGE SCALLOPINI

Steps:

• 1. In a very large stock pot -heat oil Slice sausage into small discs and brown very well in pan. Remove from pan.
• 2. Add more oil if needed and cook peppers and onions thoroughly. Add mushrooms when peppers & onions are almost done. ***Jarred banana peppers are a great addition if you like a little heat and tang-add them at this stage**** Add sausage back to pot.
• 3. Add both cans of tomato sauce. Tear in fresh basil and add about a TBSP of each dry seasoning-adjust according to taste. Use more or less sugar according to taste. Let simmer for at least two hours-taste halfway through cooking to adjust seasonings if needed. Add Salt and pepper at the very end. Enjoy on fresh rolls with lots of cheese!

PORK AND CHESTNUT SAUSAGE WRAPPED IN CHICKEN BREAST SCALOPPINE

Steps:

• One at a time, place each chicken breast between 2 sheets of waxed paper or plastic wrap. With a mallet or other pounding device, such as the flat side of a hammer or the bottom of a wine bottle, pound the chicken breast until 1/4 inch thick or slightly thinner.
• Discard the waxed paper. Spread about one-sixth of the sausage lengthwise along the center of each scaloppine. Roll up to enclose the sausage and secure closed with toothpicks or kitchen string.
• In a sauté pan large enough to hold the chicken rolls without crowding, melt the butter over medium heat. Add the rolls, sprinkle them with the black pepper, and sauté, turning frequently, until lightly golden all around, 10 to 12 minutes.
• Add the wine, garlic, and tarragon and stir to mix. Bring just to a boil and decrease the heat to maintain a gentle simmer. Cook uncovered, basting frequently, until the juices are no longer pink when a roll is pierced, about 15 minutes. Transfer the rolls to a platter and set aside in a warm place.
• Reduce the liquid remaining in the pan over high heat until bubbles break from the bottom rather than only across the surface, 3 to 5 minutes. Pour the sauce over the rolls and serve right away.

CHICKEN SCALLOPINI

Steps:

• In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
• Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
• Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
• Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.