I'm trying to expand my repertoire of 10 minute dinners. By the time I get home from work His Highness is starving and I'm not feeling at my most imaginative. This simple pork scallopini (James won't even think about eating veal) was a small sidestep from the quick pastas that are usually our dinner in a hurry solution -- and a quick way to use up a fairly affordable "managers special"from the butcher counter. I simply dredged the cutlets in seasoned flour and laid them in hot oil for about 2 minutes per side. When the pork was cooked I added a good bit of butter to the skillet and added in equal parts of red wine vinegar and rinsed capers (we buy ours packed in salt) and cooked while scraping up the brown bits form the bottom of the pan. The pork slices went back in to warm in the sauce, and with roasted potatoes and sauteed broccoli rabe it was a weeknight dinner without spaghetti -- fairly rare these days.
Sunday, December 6, 2009
Pork Scallopini
I'm trying to expand my repertoire of 10 minute dinners. By the time I get home from work His Highness is starving and I'm not feeling at my most imaginative. This simple pork scallopini (James won't even think about eating veal) was a small sidestep from the quick pastas that are usually our dinner in a hurry solution -- and a quick way to use up a fairly affordable "managers special"from the butcher counter. I simply dredged the cutlets in seasoned flour and laid them in hot oil for about 2 minutes per side. When the pork was cooked I added a good bit of butter to the skillet and added in equal parts of red wine vinegar and rinsed capers (we buy ours packed in salt) and cooked while scraping up the brown bits form the bottom of the pan. The pork slices went back in to warm in the sauce, and with roasted potatoes and sauteed broccoli rabe it was a weeknight dinner without spaghetti -- fairly rare these days.
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