Pork Scaloppine Perugina

Food Service Search Staff

INGREDIENTS:¼ cup flour
½ tsp. salt
¼ tsp. ground black pepper
4 boneless pork loin chops, cut 3/4 inch thick (about 4 oz. each)
1 Tbsp. olive oil
1 Tbsp. capers, rinsed and drained
2 cloves garlic, minced
1½ cups dry white wine
1 Tbsp. grated lemon peel (yellow part only)
½ tsp. dried sage leaves
4 oz. thinly sliced Prosciutto di Parma®, cut into ¼ inch x 2 inch strips
1 Tbsp. chopped parsley DIRECTIONS:Combine flour, salt and pepper on a sheet of waxed paper. Lightly dredge pork chops in flour mixture, shaking off excess. In a large skillet, heat oil over medium-high heat until hot. Add pork chops and cook on both sides until golden, about 8 minutes. Transfer to a plate; set aside. Drain fat from skillet; add capers and garlic. Cook, stirring, over medium heat for 2 minutes. Add wine, lemon peel and sage; bring to a boil. Return pork chops to skillet. Cook over high heat until pork is heated through and sauce is reduced by half, about 8 minutes. Stir in Prosciutto di Parma and parsley. Arrange pork on a serving platter. Spoon sauce over pork. Serve with warm barley or lentils, if desired. NUTRITIONAL INFORMATION: SERVINGS:4 servings From:Mario Batali, author of The Babbo Cookbook and Simple Italian Food PHOTO CREDIT:Photo Credit: Prosciutto di Parma®