HOW TO COOK PORK SCALLOPINI RECIPES

Steps:

• Pound pork slices to 3/8 inch thick, season with salt and pepper, and dredge in flour, shaking off excess. Transfer to a wire rack, and let stand 10 minutes.
• Heat 1 tablespoon oil in a large saute pan over medium-high heat, and then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 minutes total. Transfer to a serving platter and loosely cover with foil. Repeat.
• Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tablespoon butter and pour sauce over pork. Add arugula to platter and drizzle with oil.

Steps:

• Place pork slices between 2 sheets plastic wrap; pound to 1/4-inch thickness. Sprinkle pork with 1/2 tsp. salt and pepper.
• Place panko, flour and Parm in a shallow dish. Stir in 11/2 tsp. salt, 1 tsp. pepper and garlic powder. Separately stir buttermilk and egg together in a shallow dish. Dip pork cutlets in buttermilk mixture, shaking off excess moisture; dredge in flour mixture.
• Heat a large sauté pan over medium-high heat. Add 1 Tbsp. oil; swirl to coat. Add 2 coated pork cutlets at a time to hot pan. Cook, 1 – 2 minutes per side or just until pork is golden and cooked to desired doneness. Repeat process with remaining oil and coated cutlets. Place cooked pork on a platter and cover with foil to keep warm.
• Remove pan from heat and add wine and thyme sprigs to pan. Return pan to heat and bring to a boil. Cook about 1 minute or until wine almost evaporates, scraping bottom of the pan to release browned bits. Add stock to pan; bring to a boil. Cook until liquid reduces to 1/4 cup (about 4 minutes). Remove from heat. Discard thyme and whisk in butter. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Garnish with chopped fresh parsley and serve with pork.