Pork Scaloppine With Prosciutto And Capers
This recipe for savory Prosciutto-Wrapped Pork Cutlets in White Wine Sauce is a delightful and elegant dish that will impress your taste buds. The tender pork cutlets are coated in a flavorful flour mixture and then pan-seared to perfection, creating a crispy golden crust. The addition of prosciutto, garlic, capers, and a splash of white wine infuse the dish with a harmonious blend of savory and tangy flavors. Finished with a touch of lemon zest and fresh herbs, this dish is a true showstopper that is perfect for a special meal.
— Constant Cookbook
Ingredients
- 1/2 cup all-purpose flour
- 3/4 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 2 Tbs. olive oil
- 4 pork cutlets from loin or leg, each about 6 by 3 inches and 3⁄4 inch thick
- 3 oz. thinly sliced prosciutto, coarsely chopped
- 2 garlic cloves, minced
- 3 Tbs. capers
- 1 1/2 cups dry white wine or vermouth
- 2 or 3 anchovy fillets, rinsed and patted dry (optional)
- Grated zest of 1 lemon
- 1 Tbs. coarsely chopped fresh flat-leaf parsley, dill or chervil
Instructions
- On a plate, combine the flour and the 3/4 tsp. salt. Season with pepper.
- In a large, heavy fry pan over medium-high heat, warm the olive oil. When the oil begins to shimmer, quickly dredge both sides of the cutlets in the seasoned flour, shaking off the excess. Place the cutlets in the pan without letting them touch and cook without moving them until golden brown, about 3 minutes. Turn the cutlets over and cook until golden, 2 to 3 minutes more. Transfer to a platter.
- Reduce the heat to medium and quickly add the prosciutto, garlic and capers. Cook, stirring frequently, until the prosciutto is lightly golden, about 2 minutes. Stir in the wine, anchovies and lemon zest. Return the cutlets to the pan and cook until the liquid is reduced by about half and the cutlets are cooked through but not dry, 5 to 6 minutes. Taste and adjust the seasonings, adding salt if not using anchovies.
- Garnish with the parsley and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>The Cook and The Butcher</i>, by Brigit Binns (Weldon Owen, Inc., 2011).
Yield
Serves 4.
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