Technically defined as “thin cuts of meat, sautéed and cooked in a rich sauce,” the scaloppini fashion for cooking pork, chicken, and veal is simple and elegant. In the midst of my stew, soup and comfort food wintertime phase, I ere toward the side of something fresh and light in betwixt the heaviness comfort food affords. Enter my Skinny Pork Chop Scaloppini.
Lemon, garlic, thyme, rosemary, parsley and white wine all meld and mélange together to form a succulent sauce with the renderings of the thinly slice pork cutlets.
Why pork for this dish? Well, to quote my Mimi, “If I have to eat one more piece of chicken, I may scream! There IS another white meat!” Upon delivery of such a statement, Mimi and I drove to a fast food chain and scarffed down cheeseburgers and fries. Sometimes there is nothing better. Back to the dish at hand!
Like my Mimi, I do like a break from chicken and thinly sliced pork cutlets fit the bill. Veal too is luscious in this manner but many folks have an aversion to said meat; thus, the pork cutlets make do marvelously. This cut of meat is economical, easy to handle and the perfect portion to plate. They brown well, yielding that flavor as a delightful element for the sauce. Ahhhhh – the sauce!
I make soup every Sunday. Along with my pre-made grains, a legume, some roasted chicken(or sauteed sausages), cleaned and prepped veggies, soup is always simmering on Sunday mornings. I meal plan. Shopping lists are written on Fridays, shopping is done on Saturday, thus the organization begins. Simply, it makes weeknight meals easier, quicker, and nutritious.
I remember reading her words like it was yesterday. Molly once said that prunes were among the few foods with their own built-in laugh track. And gosh darnit, she’s right. I still giggle when I think about them, even when people were saying they were delicious and I should try them. And you know exactly what this boy is talking about, quit trying to be coy and pretend you don’t know. We’re friends here.
Summertime is the best of times and the worst of times.
It's easy to get so caught up in the idea of eating seasonally that we forget that there are certain things that aren't necessarily seasonal, for example vegetables grown in hothouses or greenhouses like Belgian endive, cucumbers and mushrooms, also preserved produce--jams, pickles, chutney, frozen and canned foods. Which brings me to canned tomatoes, which are a great choice for recipes since fresh tomatoes are in season for a fairly short period of time.