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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Clinton's 5 in 5 Pork Scallopini Recipe

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This recipe for Clinton's 5 in 5 Pork Scallopini is from The Espinosa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound Pork Tenderloin (cut into 1/2-inch thick slices)
2 Eggs (lightly beaten)
1/2 cup Extra Virgin Olive Oil (divided)
3 tablespoons Butter
1/4 cup White Wine
1 bunch Parsley (leaves only with half chopped and half whole - divided)
1 Shallot (minced)
Juice of 1 Lemon
1/4 cup Capers
Salt and Freshly Ground Pepper

Directions:
Directions:
Heat a skillet to medium-high heat, and add two tablespoons olive oil.

Place pork into the pan, and repeat with remaining pieces, being mindful not to crowd the pan.

Remove to a paper towel lined plate once finished. Deglaze the pan with the wine, and add the butter as well as the chopped parsley.

Combine the shallot, lemon juice, 1/4 cup olive oil, in a medium bowl and whisk together. Add the capers and the remaining parsley and toss to coat.

Serve each scallopini topped with some of the pan sauce as well as some of the parsley salad.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.

 

 

 

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