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!
Once in a great while, I come across a spectacular dish that needs little tinkering because it’s already perfectly healthy and incredibly easy like Swedish Gravlax with Mustard Dill Sauce.
If you’re looking for a more sophisticated dessert to impress your friends at your next dinner party, try this Austrian classic. America’s Test Kitchen updated the recipe and it’s pretty easy to do.
I found the secret to the crispiest, most delicious home fries.
A good steak never needs something extra to make it stand out. However, sometimes I do have a craving for an extra twang to go with my meat.