Don’t miss today’s recipe because it’s really very tasty. These are herb-crusted scaloppine with sun-dried tomatoes. One of those recipes that even gets me to eat meat. I found it in an old issue of the magazine “Alice Cucina” and immediately noted down all the ingredients so I wouldn’t forget them on my next shopping trip. I recommend you do the same. It is certainly a main course that will be appreciated by everyone.
Other scaloppine recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Herb-Crusted Scaloppine
- 10 slices pork loin (thinly sliced)
- 2 leaves bay leaves
- 3 leaves sage
- 1 sprig rosemary
- oregano
- 1 tablespoon capers in salt
- 1.76 oz sun-dried tomatoes in oil
- 1 lemon (unwaxed)
- 0.88 oz rustic bread (weight without crust)
- extra virgin olive oil
- salt
- black pepper
Tools
- Mezzaluna
- Zester for citrus
- Brush
- 1 Baking dish
- 1 Pan
- 1 Small frying pan
- Chopper
- Citrus juicer
Preparation of Herb-Crusted Scaloppine
Wash the herbs (bay leaves, sage, and rosemary), pat them dry with kitchen paper, and chop them very finely. I used a mezzaluna.
Desalt the capers under running water, dry them with kitchen paper, and chop them together with the well-drained sun-dried tomatoes from their oil. Then gather everything on a plate.
Add the lemon zest taken with a zester, a generous pinch of oregano, and mix.
Place the pork loin slices in a baking dish or a large plate, brush them with a little oil, sprinkle them with the aromatic mixture and a generous grind of pepper.
Cover with plastic wrap and let them rest for a couple of hours.
After this time, heat a few tablespoons of oil in a non-stick pan, place the flavored scaloppine in it, lightly salt them, and cook for a few minutes on each side. Near the end of cooking, deglaze with the lemon juice.
In the meantime, remove the crust from the rustic bread, cut it into pieces, and coarsely chop it together with a few pieces of lemon zest.
Then toast it in a small frying pan with a teaspoon of oil until it is golden and crispy.
When the herb-crusted scaloppine with sun-dried tomatoes are ready, plate them, sprinkle with a few pinches of the flavored breadcrumbs, and serve immediately, hot. Enjoy! Paola
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