Recipes Ingredients Meat & Poultry Pork Recipes Pork Scallopini 4.0 (15) 1 Review This quick pork recipe is a winner dinner, whether for a weeknight meal or a special occasion. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 22, 2024 Rate PRINT Share Trending Videos Close this video player Photo: Rachel Marek Prep Time: 30 mins Total Time: 40 mins Servings: 6 This traditional Roman dish is quickly becoming a go-to weeknight dinner for us. Pork scallopini is not only guaranteed to please the whole family, but it’s also a quick and easy way to get dinner on the table. In under 45 minutes, you’ll be able to pound slices of pork loin into cutlets, pan-sear them, and even whip up a buttery caper-and-herb pan sauce. All it needs is a simple salad or other quick side dish and you're good to go. Scallopini is a cooking technique where thin slices of meat are coated in flour and cooked in a thin layer of oil until golden brown and glistening. It’s one of the quickest cooking techniques and something any home cook can do. Our recipe pairs the pork cutlets with a light pan sauce made with capers, white wine, and fresh rosemary and sage. It’s perfect for drizzling over the final dish. Easy Moo Shu Pork Stir-Fry Choose the Right Cut of Meat The key to tender pork cutlets for pork scallopini is the cut of meat that you use. For this recipe, we like to use pork loin. Pork loin is also sometimes called a center-cut roast or a center rib roast. It comes from the pig’s back, near the ribs, in a similar area where you'd get pork chops. It is less lean than pork tenderloin, and usually has a thicker layer of fat surrounding the meat. While pork loin is not quite as tender as pork tenderloin, it’s still a relatively lean protein that works great for this recipe. Since the meat is pounded so thin, it cooks in just a few minutes. When cooked properly, the meat will maintain a tender, juicy texture. You can certainly use pork tenderloin if you’d like, slicing and pounding it the same way. However, pork loin comes in a slightly more affordable price point. Since this dish is about the technique, you can use pretty much any meat you’d like. If you’re not a fan of pork, thin pieces of chicken breast, turkey, or veal can also be used. Scallopini vs. Piccata If you're wondering what the difference between scallopini and piccata is, you're not alone. These two terms are often used interchangeably, but they are not the same. Piccata is a sauce that is often paired with pork and chicken cutlets or fish fillets. It's made similarly to the sauce in this recipe, with capers, lemon juice, or another acidic liquid like wine, and fresh herbs. Scallopini is a method of cooking, where the cutlets are dredged in flour before being pan-fried. Scallopini is often served with a piccata-like sauce, but it doesn’t have to be. Some recipes serve the cutlets in a sweet and sour agrodolce or with a creamy mushroom sauce spooned over the top. What to Serve With Pork Scallopini This meaty entree pairs well with just about any side dish you can think of. Keep things light with a lightly dressed green salad or a plate of steamed, grilled, or roasted vegetables. If you want something a bit more hearty, any excess caper sauce is perfect for drizzling onto scoops of mashed potatoes, polenta, or rice. You can keep this recipe gluten-free by using cornstarch for breading instead of flour. You’ll still get a nice crispy golden crust on the outside of each piece of meat. Ingredients 1 ½ pounds pork loin, cut crosswise into 6 slices Coarse salt and freshly ground pepper All-purpose flour, for dredging 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling 3 tablespoons unsalted butter, divided 1 tablespoon salt-packed capers, rinsed and chopped 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh sage leaves ½ cup dry white wine 4 cups arugula, tough stems trimmed Directions Rachel Marek Pound pork to even thickness: Pound pork slices to 3/8 inch thick, season with salt and pepper. Rachel Marek Dredge: Dredge pork in flour, shaking off excess. Rachel Marek Let stand: Transfer to a wire rack, and let stand 10 minutes. Rachel Marek Sauté pork: 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. Rachel Marek Transfer to platter and cook remaining pork: Transfer to a serving platter and loosely cover with foil. Repeat with remaining pork. Rachel Marek Add capers and herbs: Add capers and herbs and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Rachel Marek Add wine: Add wine and cook until reduced by half. Rachel Marek Add butter to sauce: Stir in remaining tablespoon butter and pour sauce over pork. Rachel Marek Rachel Marek Add arugula to platter and serve: Add arugula to platter and drizzle with oil. Serve. Storing Store leftover pork scallopini in an airtight container (preferably one that can be transferred directly to the oven for reheating) in the refrigerator for up to three days. Reheating Reheat the pork cutlets and sauce together in a 350 degree Fahrenheit oven, tented with aluminum foil, for 10 to 15 minutes. Stir the sauce and flip the pork occasionally to ensure everything heats through evenly without overcooking the pork. If you'd like, you can add a pinch of fresh herbs after reheating, since the existing herbs will wilt in the oven. Frequently Asked Questions How do I keep the pork from becoming dry and tough? To keep the pork scallopini from becoming tough and dry, avoid overcooking the meat and be sure to serve the dish immediately after it's ready. Waiting too long and having to reheat the pork could cause it to dry out. How do I know when the pork is properly cooked? Since the pieces of pork are so thin, it’s difficult to insert a meat thermometer to check the temperature. In truth, it’s near impossible to undercook the pork chops. Start with a hot pan and the chops will be done in 1 to 2 minutes per side maximum. Remember that there will be some carry-over heat, too. So if they feel like they’re almost done, go ahead and pull them from the pan. More Pork Cutlet Recipes to Try: Vinegared Pork Chop Milanese With Radish Salad Pork-Cutlet Parmesan Pork Paillards With Sour Cream-Paprika Sauce Pork Cutlets With Arugula Salad and Sauteed Tomatoes Grilled Pork Cutlets With Watermelon-Cucumber Salad Broiled Pork Chops With Yellow-Pepper Puttanesca Pork, Mushroom, and Artichoke Fricassee Pork Agrodolce With Fennel and White Beans Originally appeared: Martha Stewart Living, March 2013 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living.