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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
  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; 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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