Pork Scaloppine With Angel Hair Zinfandel

May 10, 2023May 10, 20230 1
Pork Scaloppine With Angel Hair Zinfandel
in Main

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb pork tenderloin , cut into thin medallions
1/2 cup vegetable oil ( can be part olive oil )
1/2 cup flour ( for dredging )
1 egg , beaten
1/2 cup Italian seasoned breadcrumbs , mixed with
1/2 cup parmesan cheese
salt , to taste
pepper , to taste
1 medium green pepper , cut into long slices
1 medium red pepper , cut into long slices
1 package sliced mushrooms
1 medium sweet onion , sliced
1 garlic clove , minced
2 cans beef broth
1 cup white zinfandel wine
1/2 lb angel hair pasta ( good quality )
1/2 teaspoon sugar
parmigiano-reggiano cheese ( optional )
fresh basil ( optional )

Nutrision Information

Servings Per Recipe
4
Calories
778
Sugar
7g
Fat
44g
Pork Scaloppine is a classic Italian dish that is easy to make and perfect for a weeknight meal or an intimate dinner party. Thin, tender slices of pork are coated in seasoned breadcrumbs and then pan-fried until golden brown. The addition of angel hair pasta, sauteed vegetables, and a flavorful zinfandel sauce make this dish a standout. This recipe is versatile and can be customized to your liking by adding different vegetables or changing up the protein.

Instructions

1.Flatten pork medallions slightly with a meat mallet or the bottom of a heavy pan.
2.Combine flour, salt and pepper on a shallow plate/dish.
3.Dredge pork cutlets in the flour mixture, tapping off excess flour. Dip in egg, then coat with breadcrumb and Parmesan mixture. Press breadcrumbs firmly onto pork. Refrigerate for at least 30 minutes or until ready to cook.
4.In a large skillet, heat olive oil over medium heat. Add the seasoned pork, being careful not to crowd the pan. Work in batches if necessary. Cook pork until browned well on both sides, about 4 minutes.
5.Once all the pork is cooked, place it on a clean plate. Cover with foil to keep warm.
6.In the same pan, add the garlic, onions, green and red peppers and the mushrooms to the pan. Cook until vegetables are softened, about 6 minutes.
7.Add the broth, white zinfandel wine, sugar, and simmer until the liquid has reduced by half.
8.Meanwhile, cook the pasta in a large pot of salted boiling water, stirring occasionally, until al dente, about 8-9 minutes. Drain pasta and divide among plates.
9.To assemble, top each plate of pasta with a few pork medallions and some of the vegetable mixture. Spoon some of the sauce over the top.
10.Finish by sprinkling some parmesan cheese, fresh basil, and black pepper, if desired.
11.Serve immediately.

PROS

This dish is flavorful and delicious.
The pork is tender and juicy, while the sauce is tangy and savory.

The recipe is easy to follow and can be prepared in under an hour.

The ingredients are easy to find at your local grocery store.

CONS

This dish is relatively high in fat and calories due to the use of pork and olive oil.

The recipe requires multiple pans to be used and can be considered a bit of a hassle for beginners.

HEALTH & BENEFITS

The pork used in this recipe is an excellent source of protein and essential nutrients such as thiamin, niacin, and vitamin B6.
Red and green peppers are a rich source of vitamins A and C, while mushrooms are an excellent source of antioxidants and anti-inflammatory phytonutrients.
White zinfandel wine contains resveratrol, a powerful polyphenol that has been linked to improved heart health and cognition.

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