Classic Italian Scallopini: A Step-by-Step Recipe Guide

Ingredients

  • 4 boneless pork chops, about 1/2 inch thick
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, rinsed and drained
  • 2 tablespoons chopped fresh parsley

Steps and instructions

  1. Place each pork chop between two pieces of plastic wrap and pound them until they are 1/4 inch thick using a meat mallet or rolling pin.
  2. Combine the flour, salt, and pepper in a shallow dish. Dredge each pork chop in the flour mixture, shaking off any excess.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for about 2 minutes on each side, until they are golden brown. Remove the pork chops from the skillet and set them aside.
  4. Reduce the heat to medium and add the minced garlic to the skillet. Cook for about 1 minute, until the garlic is fragrant.
  5. Add the chicken broth, white wine, and lemon juice to the skillet. Bring the mixture to a simmer and cook for about 5 minutes, until the liquid has reduced by half.
  6. Return the pork chops to the skillet and spoon some of the sauce over the top. Cover the skillet and simmer for about 10 minutes, until the pork chops are cooked through.
  7. Stir in the capers and parsley, then serve the pork chops with the sauce spooned over the top.

Tools for making

  • Meat mallet or rolling pin - Used for pounding the pork chops to the desired thickness.
  • Shallow dish - Used for dredging the pork chops in the flour mixture.
  • Large skillet - Used for cooking the pork chops and simmering the sauce.
  • Spatula or tongs - Used for flipping and removing the pork chops from the skillet.

Recipe variations

  • Use chicken or veal instead of pork chops for a different protein option.
  • Replace the flour with breadcrumbs or panko for a crispy crust.
  • Try using almond flour or gluten-free flour for a gluten-free version of the recipe.
  • Add some grated Parmesan cheese to the flour mixture for added flavor.
  • Experiment with different herbs and spices such as thyme, rosemary, or paprika to season the pork chops.
  • For a lighter option, use olive oil cooking spray instead of olive oil for pan-frying.
  • Substitute the white wine with dry vermouth or chicken broth if preferred.
  • Add sliced mushrooms to the sauce for a mushroom and caper variation.
  • For a vegetarian option, substitute the pork chops with tofu or seitan and adjust the cooking time accordingly.
  • Try serving the scallopini over pasta or rice for a complete meal.

Recipe overview

This Scallopini recipe is a classic Italian dish that is both satisfying and full of flavor. Thinly pounded pork chops are coated in a seasoned flour mixture, seared until golden, and then simmered in a tangy lemon and caper sauce. The result is a tender, zesty, and savory meal that is perfect for a midweek dinner but special enough for a dinner party. Pair it with some pasta or a light salad, and you have a delicious meal that is sure to impress. Be prepared for an enticing aroma to fill your kitchen and a taste that will make this dish a favorite. Enjoy the process of making Scallopini as much as savoring each bite!

Common questions

  1. Can I use a different type of meat instead of pork chops? Yes, you can substitute pork chops with chicken cutlets or veal cutlets for this recipe.
  2. What can I use as a substitute for white wine? If you prefer not to use white wine, you can substitute it with chicken broth or vegetable broth.
  3. Can I make this recipe gluten-free? Yes, you can use a gluten-free flour blend as a substitute for the all-purpose flour in the recipe.
  4. Do I need to use capers? Capers add a unique flavor to the dish, but if you don't have them or prefer not to use them, you can omit them without significantly affecting the overall taste.
  5. Can I make this recipe ahead of time? While it's best to serve Scallopini immediately after cooking, you can prepare the sauce in advance and store it separately. Cook the pork chops and reheat them in the sauce when ready to serve.

Serving dishes and utensils

  • Meat mallet - Used for pounding the pork chops to desired thickness.
  • Shallow dish - Used for dredging the pork chops in flour mixture.
  • Large skillet - Used for cooking the pork chops and making the sauce.
  • Plastic wrap - Used for covering the pork chops while pounding them.
  • Spoon - Used for spooning the sauce over the pork chops.

Origin stories

Scallopini, despite its ubiquity in Italian-American restaurants, is not the name of a traditional Italian dish. The term "scallopini" refers to a method of preparation in which a thin slice of meat - typically veal, but sometimes pork or chicken - is dredged in flour, sautéed, and served in a reduction sauce. This cooking technique emanates from Italy and the term itself is derived from "scaloppa," the Italian word for a small scallop or thinly sliced meat. In essence, when you partake in a dish of scallopini, you are partaking in a time-honored Italian culinary tradition that emphasizes simplicity, quality of ingredients, and the alchemy of flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.