Scaloppini – this delicate dish was made with veal but is just as good with thinly sliced pork.
8 (3 ounce) very thin slices of pork or chicken – (pound with meat mallet to make thinner if needed)
Seasoned flour for frying – 1 cup flour, 2 teaspoon paprika, 1 teaspoon salt, ½ teaspoon white pepper, 1 teaspoon poultry seasoning
2 teaspoon chopped parsley
1 teaspoon fresh grated lemon peel
½ teaspoon fresh ground pepper
2 Tablespoons butter
2 Tablespoons shallots finely diced
1 garlic clove grated
½ cup white wine (Riesling is wonderful here)
Combine parsley, lemon peel, and pepper, set aside
Dredge meat in seasoned flour – set aside
In a large heavy skillet melt butter slowly, add garlic and shallots. Place dredged meat on top. Sauté until lightly brown the turn over and lightly brown other side – (about 2 minutes each side).
Place on serving platter – Sprinkle with parsley mixture – Top with pan sauce
(Note: very good served over angel hair pasta)