Main Ingredient
Cooking Time
Enter Keyword

Pork Scaloppine Perugina

Prep: 30 minutes
Cook: 30 minutes

4 ounces thinly sliced prosciutto (Prosciutto di Parma®), cut in ¼\" x 2\" strips
¼ cup flour
½ teaspoon salt
¼ teaspoon ground black pepper
4 boneless pork loin chops, cut ¾-inch thick (about 4 ounces each)
1 tablespoon olive oil
1 tablespoon capers, rinsed and drained
2 cloves garlic, minced
1½ cups dry white wine
1 tablespoon grated lemon peel (yellow part only)
½ teaspoon dried sage leaves
1 tablespoon chopped parsley

Combine flour, salt and pepper on a sheet of waxed paper. Lightly dredge pork chops in flour mixture, shaking off excess. In a large skillet, heat oil over medium-high heat until hot. Add pork chops and cook on both sides until golden, about 8 minutes. Transfer to a plate; set aside. Drain fat from skillet; add capers and garlic. Cook, stirring, over medium heat for 2 minutes. Add wine, lemon peel and sage; bring to a boil. Return pork chops to skillet. Cook over high heat until pork is heated through and sauce is reduced by half, about 8 minutes. Stir in prosciutto and parsley. Arrange pork on a serving platter. Spoon sauce over pork. Serve with warm barley or lentils, if desired.
Recipe courtesy Consorzio del Prosciutto di Parma®