Pork Scaloppini with Tomato Sauce

A scaloppini is a thin cut of meat (usually flattened with a hammer), it can be veal, pork, or chicken. I have had similar things prepare by Spanish cooks called Escallop. If there are more coatings or breading you start getting to schnitzel, cutlets or the American chicken fried steak

This recipe calls for a tomato sauce, a simple, but good quality sauce always works better. When plating try not to over sauce. It is meat with a sauce, not soup.

Pork Scaloppini with Tomato Sauce

Canola oil

1/3 cups all purpose flour

24 oz pork loin

Salt and pepper

10 oz Tomato Sauce

2 oz butter

½ cups grated Parmesan cheese

Divide pork into 6 ounce chops. Cut each chop in 2 equal pieces. With a meat mallet pound pork to ¼ thickness

Combine flour and salt and pepper. Dredge the pork. Shake off the excess.

In a sauté pan bring the oil to a medium high heat. Cook the pork in batches, until lightly browned. Remove from heat as they are browned. Keep warm

Heat 1/2 the tomato sauce and the butter in the sauté pan. Pour over the pork. Warm the rest of the sauce and retain until plating.

When plating, spoon the remaining sauce over the pork. Garnish with parmesan cheese.

Serves 4