Pork Scaloppine Perugina
Michael Barnett
A classic Italian-American dish with roots in the university town of Perugina.
ingredients
- 4 (4 oz) boneless center-cut loin pork chops
- 1/4 cup all purpose flour
- 1/2 teaspoon black pepper
- 4 teaspoons olive oil, divided
- 1 tablespoon capers, drained
- 2 oz very thin prosciutto slices, cut into 1/4 inch strips
- 2 garlic cloves thinly sliced
- 1/2 cup chicken stock
- 1 teaspoon all purpose flour
- 1 1/2 cups dry white wine
- 1 1/2 tablespoons grated lemon rind
- 1 teaspoon finely chopped fresh sage
- 4 canned anchovy fillets, drained rinsed, chopped
- 4 cups cooked fettuccine (1 9 oz package)
directions
- 1
Place each piece of pork between two pieces of plastic wrap and pound each piece to 1/2 inch thickness. Combine 1/4 cup flour and pepper in a shallow dish. Dredge the pork in flour mixture. Set aside.
- 2
Heat 1 teaspoon oil in a non-stick skillet over medium-high heat. Add capers, garlic, and prosciutto; saute for 3 minutes. Combine broth and 1 teaspoon flour, stirring well with a whisk.. Add broth mixture, wine, rind, sage, and anchovies to the pan, and cook 10 minutes stirring occasionally. Pour sauce into a bowl; keep warm. Wipe the pan clean with a paper towel.
- 3
Heat 1 tablespoon oil in pan over medium-high heat. Add pork to pan; cook 2 minutes on each side or until done. Add sauce to pan and cook for 30 seconds or until thoroughly heated, stirring constantly. Remove pork from the pan. Add pasta to pan and toss well to coat. Place 1 cup pasta on each of four plates; top each serving with 1 chop.
notes
421 calories means no guilt for the gym set.
Source: Cooking_Light
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