Rating: 5 stars
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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.

Mario Batali
Recipe by Cooking Light October 2003


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

421 calories; calories from fat 30%; fat 14.4g; saturated fat 4g; mono fat 6.8g; poly fat 1.2g; protein 30.6g; carbohydrates 26.5g; fiber 1.7g; cholesterol 74mg; iron 2.7mg; sodium 592mg; calcium 54mg.