Italian pork scaloppine with mushrooms
Scaloppine are thinly sliced steaks which are very popular in Italy and are one of those classic recipes of the Italian cuisine. The type of meat can vary: from veal to chicken, beef or pork and they can be prepared in different ways.
The meat is first coated with flour and then simply cooked in a pan with butter or oil. I generally prefer to use olive oil as it is lighter and healthier.
You can then add different ingredients like white wine, lemon juice or tomato sauce. There are several ways to prepare them.
This time I have gone for the simple way: just a splash of wine and I served them with mushrooms. They were so delicious and so quick to prepare.. I almost forgot about this easy little recipe which is perfect for the winter season when you need something that makes you feel good.. it is cold and dark out there!
Another good mid-week meal!
- Prep Time : 15 minutes
- Cook Time : 15 minutes
- Yield : 4
Ingredients
- pork loin thin steaks - 600 g - 3 cups
- fresh button mushrooms - 250 g - 2 + 1/3 cup
- parsley - small bunch
- flour - for coating
- white wine - 50 ml - 1.7 fl oz
- garlic cloves - 2
- olive oil
- salt and pepper
Instructions
Clean the mushrooms and slice them. In a pan add 2 tbsp of olive oil and the garlic cloves. Stir fry for a minute or two until the garlic looks golden in colour then remove it from the pan and add the mushrooms. Season with salt and pepper and cook them for approximately 5 minutes until soft whilst stirring from time to time.
Place the steaks on your worktop and pound the meat with a mallet or with a rolling pin. This is to tenderize it.
Coat the steaks with flour and shake them to remove any extra flour. Sprinkle them with salt and pepper.
Pour enough olive oil to cover the surface of a large pan and heat it up. When it is sizzling place the steaks on it, add the wine and let it evaporate over a high heat for a minute or so. Turn the heat down to medium and cook them for about 3 minutes each side or until they look nice and golden (it depends on how thick they are). Add the mushrooms and stir well for another couple of minutes then add the chopped parsley and stir.
Serve the steaks with the mushrooms, the juice that they have released and a nice glass of wine!
(1 votes, average: 5.00 out of 5)
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They look so tender and juicy…perfect!
Thanks Angie. An easy peasy dinner!
This pork sounds delicious.
Thank you. I was pleased with it and it was quite tender as well. I will try chicken next time.
Beautiful. Simple and perfect.
Sometimes you spend ages cooking things which are not that interesting. But this was good considering that it only took minutes to prepare.
Great meals need not be complicated and this looks to be a great and uncomplicated dish. I’ve made veal scallopini, but never tried it with pork. I’ll be giving this a try.
Veal is actually the most popular, at least for my mother! It is very easy to find in Italy but in the UK it is not. Only few supermarkets would stock it.
I love the simplicity of these scallopini. Iām heading out to buy some right now! Perfect weather for them too!
Yes, in winter you certainly need it. Comfort foods.
I love the look of these, Alida! I used to have veal scallopini a lot when I lived in Europe, it used to be on the menu at nearly every restaurant. Here in Australia, not so much. Thanks for bringing back those memories!
Oh yes, the veal ones are ever so popular in Italy. Every country has its own speciality dishes.
My mom’s favourite š š Thank you dear ! Pinned !
They are a classic, always welcome in my family too.
Love this. I cook tilapia by dredging in flour.
Oh Tilapia is good and cheap. I love a good fillet of fish done in the same way.
Un piatto semplice e delizioso!
Grazie cara
Per me le scaloppine sono un vero e proprio “comfort food”. Le tue le sto mangiando con gli occhi. Un bacio
Condivido ed in inverno ancora di piu’.
My husband and I just finished devouring the pork scaloppine, and it was divine. I canāt wait to make it againā¦for a bigger audience next time.
Your directions for cutting the meat made it easy.
Thanks for sharing Alida!
Lexi
I did the same when I made them last time. The are so moreish! I am pleased you enjoyed it.