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 :
BREADED PORK SCALLOPINE WITH MUSHROOM SAUCE
Make and share this Breaded Pork Scallopine With Mushroom Sauce recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 180 degrees F.
- Cut the tenderloin crosswise into 8 slices, each about 1 1/2 ounces. Pound the slices until they are about 1/4-inch thick, then sprinkle them with 3/4-teaspoon of the salt and pepper.
- Beat the egg thoroughly with a fork in a shallow bowl.
- Combine the bread crumbs and the cheese in another shallow bowl. Dip the slices of meat into the egg to lightly coat each side, let the excess drip off, and dip the meat into the crumb mixture until well coated on each side. Arrange the breaded meat on a platter.
- Divide the olive oil between two nonstick skillets and heat until hot but not smoking. Arrange 4 scaloppine in each skillet so that they don't overlap and sauté over high heat for about 1 1/2 minutes on each side, or until nicely browned. Arrange on a clean platter, and keep warm in the oven.
- Add the butter and onion to one of the skillets, and sauté onion over high heat for 1 minute or until slightly softened.
- Add the mushrooms and the remaining 1/2-teaspoon salt and sauté for 2 to 3 minutes, until the mushrooms are lightly browned and most of their liquid has evaporated.
- Spoon the mushrooms over the scaloppine, sprinkle with the chives and lemon juice, and serve.
Nutrition Facts : Calories 389.9, Fat 24.8, SaturatedFat 8.2, Cholesterol 145.2, Sodium 969.4, Carbohydrate 12.8, Fiber 1.1, Sugar 2.2, Protein 28.8
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 SCALOPPINE WITH MUSHROOMS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
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 SCALLOPINI WITH MUSHROOMS
This is a great at-home date night recipe. I use reduced-sodium chicken broth because I add salt to season the meat and mushrooms. -Lana Dramstad, Havre, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pork in batches; cook 2-3 minutes on each side or until pork is golden brown, using 1 tablespoon butter as needed. Remove; keep warm., In same pan, heat remaining butter over medium heat. Add mushrooms, celery, and remaining salt and pepper; cook and stir 6-8 minutes or until tender. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook 5-6 minutes or until liquid is reduced to 2/3 cup., Return pork to pan. Stir in cream and 2 tablespoons parsley; heat through. Serve with noodles; sprinkle with remaining parsley.
Nutrition Facts : Calories 323 calories, Fat 23g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 895mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
PORK SCALOPPINE WITH MUSHROOMS AND MARSALA
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.
BREADED PORK SCALOPPINE WITH MUSHROOM SAUCE
Steps:
- Heat the oven to 180 degrees. Cut the tenderloin crosswise into 8 slices, each about 1 ½ ounces. Pound the slices until they are about ¼ inch thick, then sprinkle them with ¾ teaspoon of the salt and the pepper. Beat the egg thoroughly with a fork in a shallow bowl. Com¬bine the bread crumbs and the cheese in another shallow bowl. Dip the slices of meat into the egg to lightly coat each side, let the excess drip off, and dip the meat into the mixture until well coated on each side. Arrange the breaded meat on a platter. At cooking time, divide the olive oil between two nonstick skil¬lets and heat until hot but not smoking. Arrange 4 scaloppine in each skillet so that they don't overlap and sauté over high heat for about 1½ minutes on each side, or until nicely browned. Arrange on a clean platter, and keep warm in the oven. Add the butter and onion to one of the skillets and saute over high heat for 1 minute, or until slightly softened. Add the mush¬rooms and the remaining ½ teaspoon salt and saute for 2 to 3 minutes, until the mushrooms are lightly browned and most of their liquid has evaporated. Spoon the mushrooms over the scaloppine, sprinkle with the chives and lemon juice, and serve.
HONEY-MUSTARD PORK SCALLOPINI
This is one of the quickest main-dish entrees I have...and one of the most delicious. My family loves honey and mustard. Paired with crispy pork, it's even more mouthwatering. Pounding the boneless chops tenderizes them and makes them cook quickly. It's wonderful to have something as tasty as this when time is short.-Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten pork to 1/8-in. thickness. In a small bowl, combine honey and mustard; brush over both sides of pork. In a shallow bowl, combine cracker and bread crumbs; add pork and turn to coat. , In a large skillet, cook pork over medium heat in oil and butter for 2-3 minutes on each side or until crisp and juices run clear.
Nutrition Facts : Calories 206 calories, Fat 10g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 274mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 7g protein.
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.
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