Join Kathryn as she prepares great food with pork and recipes from Circle B Ranch and Marina’s Kitchen to serve to her guests. First, on the menu, Kathryn prepares a simple but delicious Pork Scaloppini with Mushrooms and Marsala. Next, Kathryn prepares Italian Herb Lemon Pork Cutlets. Lastly, she finishes the menu with her favorite Caprese salad with fresh Tomatoes and Mozzarella cheese. It was a delicious dinner, made better because she used her favorite cooking spray, Cornhuskers Kitchen Gourmet Duck Fat, and prepared the food using her pans from 360 Cookware.
Pork Scaloppine with Mushrooms and Marsala
- 1 Pound or a little more Circle B Ranch boneless center-cut pork loin
- 2 teaspoons coarse sea salt or kosher salt or to taste
- Freshly ground black pepper to taste
- 1/2 cup all-purpose flour or more
- 6 Tablespoons extra-virgin olive oil or more if needed
- 5 Tablespoons butter or more if needed
- 2 Tablespoons finely chopped shallots
- 2 cups sliced fresh mushrooms large white Mushrooms
- 1 cup dry Marsala
- 1 cup light stock chicken, turkey, or vegetable broth, or more if needed
- 2 Tablespoons chopped fresh Italian parsley
- Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
- Meanwhile, put 4 Tablespoons of the olive oil and 2 Tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet – as many as can lie flat without crowding – and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
- When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 Tablespoons of olive oil and 3 Tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft and caramelized, 6 minutes or more.
- Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
- One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.
Italian Herb Lemon Pork Cutlets
- 3 to 4 Pork Cutlets
- 2 tbs butter
- 1/2 cup flour
- 2 eggs beaten
Seasoned Bread Crumbs
- 1 cup Panko Bread Crumbs
- 4 Tbsp fresh chopped parsley
- 1/2 tsp onion powder
- 1/8 tsp salt
- pepper to taste
- 1/4 cup grated Parmesan or Romano cheese
- 2 tbs butter
- 1/2 cup chicken stock/broth
- 1 cup heavy cream
- 2 tbs lemon juice
- 4 tbs fresh chopped parsley
- 1/2 cup shredded mozzarella cheese
- 2 tbs Parmesan cheese
- Salt to taste
- Pepper to taste
- Preheat the oven to 350° F
- Mix all seasoned bread crumb ingredients in a large bowl.
Prepare Pork Cutlets
- Melt 1 tbs of butter in a skillet over medium-high heat.
- Dredge the pork chops in the flour, then dip in the beaten egg and the seasoned bread crumb mixture.
- Brown chops on both sides; remove from pan and place on a rack inserted in a baking sheet. Melt remaining 1 tbs butter and repeat.
- Bake chops in preheated oven for 20 minutes; meanwhile make sauce.
- In the same pan, melt the 2 tbs of butter over medium heat. Add the garlic and sauté for about 5 minutes.
- Stir in the stock, lemon juice, and the cream. Heat until it begins to bubble.
- Add the cheeses and stir until they are melted. If the salt/pepper is needed, add it now.
- Add the parsley and continue cooking until sauce is reduced about 25% (It should be the consistency of a thinner gravy).
- Sauce may be poured over the cooked chops or served on the side like a gravy.