This is one dish where the meat you use is very versatile. You can make this with veal, pork or chicken. The classic dish is made with veal. This week my supermarket didn’t have any good veal cutlets. They say necessity is the mother of invention, so I used pork cutlets instead. There are many times I go to the supermarket and plan my menu depending on what they have available at the particular time I’m there. If you have a good local butcher nearby, all the better.
This is another one pan meal that takes no time to cook and has really intense flavors. It’s one of my favorites. Hope you try it.
Pork Scaloppini Marsala
- 1 1/2 – 2 pounds of thinly sliced pork cutlet
- 4-6 ounces of sliced mushrooms
- 2-4 tablespoons butter
- 2-4 tablespoons extra virgin olive oil
- 1/2 cup all purpose flour
- 1/2 cup sweet Marsala wine
- 3/4 cup beef broth
- 1/8 pound prosciutto
- 1/8 pound sliced provolone
- Salt & pepper to taste
Cover each slice of pork with some plastic wrap and pound it thin with a kitchen mallet. Set aside.
Heat a large frying pan over medium high heat and add two tablespoons of butter and olive oil. Add the mushrooms to the pan in a single layer and allow to cook for 4 minutes without moving them. Now stir to cook the other side until the mushrooms are a golden brown. Remove from the pan to a platter.
Salt and pepper the pork cutlets on both sides and dredge in the flour on both sides. Add the rest of the butter and olive oil to the pan and brown the pork about 2 minutes on each side. Remove the pork to the platter with the mushrooms.
Add to the hot pan the Marsala wine and cook down for a minute or two. Now add the beef broth and bring to a boil.
Add the pork and mushrooms back to the pan and cover each pork cutlet with a slice of prosciutto and a slice of provolone cheese. Reduce the heat to medium low and cook down the sauce till it thickens. Taste the sauce for salt and pepper.
Remove the scallopini to the platter and surround them with the mushrooms and pour the thickened sauce over everything.