Pork Scaloppine Perugina Ingredients
Boneless pork chops (3/4 inch thick) - 4 (4 oz)
All purpose flour - 1/4 cup
Fresh cooked fettuccine - 4 cups
Anchovy fillets (drained, rinsed, chopped) - 4 cans
Ground black pepper - 1/2 tsp
Olive oil - 4 tsp
Prosciutto (thinly cut into 1/4 inch strips) - 2 oz
Garlic (sliced) - 2 cloves
Dry white wine - 1.5 cups
Fresh sage (chopped) - 1 tsp
Grated lemon rind - 1 tbsp
Chicken broth - 1/2 cup
Cooking Instructions
- Using a meat mallet, pound the pork chops into 1/2 inch thick pieces
- Combine 1/4 cup flour and black pepper and dredge the pork in this flour mixture and set aside
- Heat 1 tbsp of oil in a pan on medium-high heat. Add in prosciutto, garlic, and saute for 3 minutes
- Combine chicken broth and 1 tsp of flour and stir with a whisk, and add to the pan
- Also add in wine, lemon rind, sage, and anchovies to the pan, and cook for another 10 minutes - then remove from the pan
- Heat 1 tbsp of oil in a pan to medium high heat and add in the pork chops
- Cook each side for 2 minutes until its cooked
- Add the sauce back into the pan and mix well
- Serve 1 cup of pasta with 1 pork chop with sauce
Nutrition Facts
Servings:4
Calories: 421
Fat: 14.4g
Saturated Fat: 4g
Monounsaturated Fat:6.8g
Polyunsaturated Fat: 1.2g
Protein: 30.6g
Carbs: 26.5g
Fiber: 1.7g
Cholesterol: 74mg
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