This is very good. If you are not using anchovies because you have never used anchovies- I was in your shoes. I was kind of grossed out by the thought of them (though I had never seen one). They are really not bad at all, it doesn't provide a bold flavor in the dish either- but is essential to the blending of flavors. Get out of your shell and enhance your culinary skills! We used Pork Tenderloin. Delicious! Will definitely make again.
Pork Scaloppine Perugina
The origins of this dish lie in the Italian university town of Perugia but many of the ingredients and the cooking technique - cutting the meat in to scaloppine and sautéing it in a wine and caper sauce - are Italian American.
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- Calories: 421
- Calories from fat: 30%
- Fat: 14.4g
- Saturated fat: 4g
- Monounsaturated fat: 6.8g
- Polyunsaturated fat: 1.2g
- Protein: 30.6g
- Carbohydrate: 26.5g
- Fiber: 1.7g
- Cholesterol: 74mg
- Iron: 2.7mg
- Sodium: 592mg
- Calcium: 54mg
- 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
- 1/4 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoons olive oil, divided
- 1 tablespoon capers, rinsed and drained
- 2 ounces very thin slices proscuitto, cut into 1/4 inch strips
- 2 garlic cloves, minced
- 1/2 cup fat-free, less-sodium chicken broth
- 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, and chopped
- 4 cups hot cooked fresh fettuccine (1[9-ounce] package)
- Place each piece of pork between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using and meat mallet or rolling pin. Combine 1/4 cup flour and pepper in a shallow dish. Dredge pork in flour mixture; set aside.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add capers, prosciutto, and garlic; sauté 3 minutes. Combine broth and 1 teaspoon flour, stirring well with a whisk. Add broth mixture, wine, rind, sage, and anchovies to pan, and cook 10 minutes, stirring occasionally. Pour sauce into a bowl; keep warm. Wipe pan clean with a paper towel.
- 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; cook 30 seconds or until thoroughly heated, stirring constantly. Remove pork from pan. Add pasta to pan; toss well to coat. Place 1 cup pasta on each of 4 plates; top each serving with one chop.
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