Pork Scaloppini with Olives In Red Wine Sauce. Spoon the sauce over the pork and serve. Tender pork scallops with an herb coating, browned in butter and olive oil. An example of the delicate flavor of Northern Italian cuisine Boil down wine, dissolving bits of cooked meat.
Pork scallopini is simply thin slices of pork that are dredged in flour and sautéed. The trick to adding tons of flavor without any extra effort is to use Smithfield After your pork loin slices are sautéed to a deep golden brown, it's time to make the creamy lemon sauce. I like to serve my pork in a bed of the. You can have Pork Scaloppini with Olives In Red Wine Sauce using 11 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Pork Scaloppini with Olives In Red Wine Sauce
- Prepare 5 tbsp of capers, drained and patted dry.
- Prepare 1/3 cup of flour.
- You need 8 each of pork scaloppini or thin boneless pork chop.
- Prepare 1/3 cup of extra virgin olive oil.
- Prepare 2 each of Rosemary sprigs.
- Prepare 1/2 cup of dry red wine.
- You need 1/4 cup of fresh lemon juice.
- You need 1/2 tsp of salt.
- Prepare 1/4 tsp of freshly ground black pepper or to taste.
- You need 4 tbsp of unsalted butter, cubed.
- You need 8 oz of Kalamata olives drained, pitted, and halved.
Chicken Scallopini with Red Wine Mushroom Sauce MICHAEL SYMON. Tart lemons and briny capers give this sauce its signature taste over lightly fried, boneless pork You'll find one variation or another of scallopini on nearly every menu of every classic Italian Briny capers with tart lemons. This richly flavored dish is best matched by an equally rich red with deep flavors and some tannin or oak. This pork scallopini is easy to prepare, but will look and taste like you spent hours in the kitchen.
Pork Scaloppini with Olives In Red Wine Sauce instructions
- to fry capers: drain and dry well. in a small deep pan heat vegetable oil until about 400°F. carefully drop capers into oil for about 30 seconds. transfer to clean paper towel and let cool until ready to use. this can be done up to one hour in advance..
- Dredge the scaloppini in flour shaking of any excess..
- heat olive oil and rosemary in a 12 inch skillet over high heat until oil smokes. add four scaloppini and cook two minutes on one side and thirty seconds on the other. repeat with remaining scaloppini..
- when all are fried, return first four to pan and deglaze with red wine and lemon juice. Season with salt and pepper and add olives. Cook for about two minutes. Transfer scaloppini to serving platter..
- Add butter to pan juices and cook until sauce reduces and becomes shiny, about two minutes. pour sauce over scaloppini , sprinkle with capers and serve hot..
All the flavors of a high-end restaurant quality dish, right at home in your own kitchen. This is the perfect dish for those busy weeknights, or the more casual weekends spent entertaining friends and making. A lighter, brighter veal scallopini than the super-pounded-and-fried version you know from the local Italian restaurant. He skips the flour, instead brushing the pork with a thin layer of olive oil, then pan-frying it. And instead of red sauce, Fox opts for a breezy Italian salsa verde of briny capers, pungent.