Pork Scaloppini

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)


About Dori Fritzinger

I have been a freelance writer since the days of typewriters and snail-mail. My home life centers around a large multi-generational family and our small family farm. I am a woman, wife, mother, grandmother, daughter and mentor. In my free time I love to read, quilt, do embroidery, grow herbs & study herbology, history and languages.
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