Recipe for Pork Scaloppine with Arugula Salad from An American Family Cooks by Judith Choate
Author Judith Choate:
This is a favorite recipe that I make using the small cutlets that I cut from the loin and then pound to the requisite thinness. The finished dish rather mimics the classic and expensive veal scaloppine; in fact, I think it is better. You can also purchase thick boneless pork chops and cut them in half, crosswise. I generally allow two pieces per person. This recipe can be used with boneless chicken breasts instead. If you prefer the bone-in, just pound the meat around the bone; the bone will give you a handle to gnaw away on.
Cooks&Books&Recipes Featured Cook Kim, A Well-Seasoned Life:
This recipe for Pork Scaloppine with Arugula Salad attracted me because I have developed a love of arugula recently. It has become my favorite green. In this recipe, it is dressed simply with olive oil, lemon juice, salt and pepper. The salad was the perfect accompaniment to the pork scaloppine. The scaloppine, much like the salad, was simply seasoned and fried in a light layer of olive oil. With a little squeeze of fresh lemon on top, the Pork Scaloppine with Arugula Salad formed a complete and perfect meal.
Pork Scaloppine with Arugula Salad
Chris’s Suggested Wine Pairing: A Chianti Classico
Yield: Serves 6
12 small pieces pork loin, trimmed of all fat and sinew, about 3/8 inch thick
2 large eggs
¼ cup milk
2 cups bread crumbs (plain or seasoned)
½ cup Wondra flour
Coarse salt and freshly ground pepper
¼ cup olive oil, plus more for dressing
6 large handfuls baby arugula (or other small salad greens), washed well and dried
Juice of ½ lemon
Lemon quarters for drizzling
1. Preheat the oven to 200°F.
2. Line a baking sheet with parchment paper and set aside.
3. Place each piece of pork between 2 sheets of waxed or parchment paper. Working with one piece at a time and using a small, heavy frying pan, pound the meat out to about ⅛-inch thickness.
4. Combine the eggs and milk in a shallow dish, whisking to blend well.
5. Combine the bread crumbs and flour in another shallow dish. Season with salt and pepper and stir to blend.
6. Working with one cutlet at a time, dip the meat into the egg mixture, allowing excess to drip off. Then, dip it into the bread-crumb mixture. If you prefer a heavy coating, again dip it into the egg, and then the bread-crumb mixture. Place the coated cutlets within easy reach of the stove.
7. Heat ¼ cup of the olive oil in a large frying pan over medium-high heat. When very hot but not smoking, begin adding the cutlets, without crowding the pan. Fry, turning once, for about 3 to 4 minutes, or until crisp and golden brown. Transfer to a double layer of paper towels to drain. Then, carefully transfer to the parchment-lined pan and place in the preheated oven to keep warm while you continue frying the remaining cutlets. If the oil gets too dark and filled with bits of the cooked coating, pour it out, wipe the pan clean with paper towels, and start again with fresh oil.
8. When all of the cutlets are cooked, place 2 on each of 6 warm dinner plates. Place the arugula in a mixing bowl and drizzle with olive oil and the juice of ½ lemon. Season with salt and pepper and mound equal portions on top of the cutlets on the plates. Serve with a lemon quarter for drizzling on the meat.
© 2013 Judith Choate
Reprinted with permission from An American Family Cooks: From a Chocolate Cake You Will Never Forget to a Thanksgiving Everyone Can Master, by Judith Choate with Michael Choate and Christopher Choate (Welcome Books)