This Pork Scallopini Piccata is a delicious Italian-inspired dish, featuring tender, golden pan-fried pork in a rich, buttery sauce. Finished with white wine, tangy capers and a hint of Chardonnay vinegar, it’s a beautifully balanced combination of savoury, zesty flavours.
Serves 4
600g pork schnitzel
½ cup Girolomoni organic '00' flour
Sal de Añana spring salt
Black pepper, freshly ground
Extra virgin olive oil (EVOO)
75g butter
¼ cup dry white wine
½ cup Foundation chicken stock
3 Tbsp Pons capers, drained
2 Tbsp Forvm Chardonnay vinegar
Place the pork schnitzel, one piece at a time, between 2 sheets of plastic wrap and pound with a meat mallet (or rolling pin) until roughly ½ cm thick. Put the flour on a large plate and season well with salt and pepper. Dip the pork in the flour to lightly coat on both sides; shake off any excess.
Heat a little EVOO in a large frying pan set over medium-high heat. Cook pork in batches for 2–3 minutes per side until golden, adding more oil as needed. Transfer to a warm plate.
Reduce heat to medium. Add the butter to the pan. Once melted, add the white wine, scraping up any brown bits from the pan. Simmer for 3-4 minutes or until reduced by half.
Stir in chicken stock, capers and vinegar and bring to a simmer. Adjust seasoning to your liking. Return the pork to the pan for 1 minute to warm through, basting the pieces with the sauce. Serve immediately.
Match with: Izadi Blanco Rioja
Recipe by Julie Le Clerc
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