A very basic version of cooking the Italian
scaloppine. Serve with pasta and sauce with warm Italian bread.
Pork
Scaloppine
- 1 pound pork tenderloin
1 teaspoon EACH butter and olive oil
1/2 cup all-purpose flour
Salt and pepper to taste
- Cut tenderloin crosswise
into eight equal pieces. Place each tenderloin piece between
two pieces of plastic wrap. Using heel of hand, gently press
tenderloin pieces to a thickness of 1/8 inch. Coat each piece
lightly with flour, shake off excess.
- Heat butter and oil in
a nonstick frypan over high heat, add pork and brown quickly
on both sides, about 4 to 5 minutes total.
- Remove pork to serving
platter, season with salt and pepper and serve immediately.
Serves 4.
Recipe provided courtesy
of Pork, Be Inspired®.
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