An inexpensive main course and very simple, the pork scaloppine with capers and lemon easy recipe and tasty, that we devoured for dinner last night.

HOW IS THE MEAT OF THE SCALOPPINE PREPARED?
Generally, scaloppine are thin slices of meat not thicker than 1/4 inch and can be made from pork, veal, chicken, turkey, and even beef!
It is crucial that the slices are thin and for the cut, we can choose shoulder round or eye of round for veal or loin or ham for pork.
To tenderize the meat, we need to lay a piece of cling film (or parchment paper) on our work surface and then place the slices of meat.
We then need to cover them with a second sheet of cling film and then using a meat tenderizer held flat, we can pound the meat with even pressure and flatten them all to the same thickness.
To prevent the meat from curling at the edges during cooking, we also need to make small cuts along the circumference, and we are ready to cook our succulent scaloppine!

HOW ARE SCALOPPINE PREPARED?
The preparation of the scaloppine is the classic:
1) the meat is dredged in flour;
2) the chosen fats (butter or olive oil or both) are melted in a pan;
3) the slices of meat are browned on both sides;
4) the preparation is deglazed with wine or lemon juice or cognac or brandy;
5) herbs (aromatic herbs, for example) are added if desired, and after a few minutes the recipe is finished!

WHICH FLOUR TO CHOOSE FOR DREDGING THE SCALOPPINE?
A fundamental step for the success of the scaloppine recipe is dredging the meat in flour, but… which flour is best? We can choose between:
a) remilled semolina flour with its classic golden yellow color is great for leavened doughs but also excellent for breading, alone or mixed with other flours;
b) corn flour, perhaps mixed with some cornstarch or maize, is ideal for obtaining crispy and tasty breading;
c) rice flour, like corn flour, absorbs very little of the fats produced by cooking, allowing the breading to remain dry and crispy.



WHICH FISH TO CHOOSE FOR PREPARING SCALOPPINE?
We can also cook fish as a scaloppine, and I suggest purchasing fillets of salmon trout, sea bass, or bream, but they will also be juicy and delicious with frozen fish fillets we might already have in the freezer!


WHAT RECIPES CAN BE MADE WITH SCALOPPINE?
This preparation allows for many tasty variations, namely:
– with fresh and/or frozen mushrooms;
– pizzaiola style;
– with lemon;
– with marsala;
– with mixed herbs;
– with mixed vegetables;
– with cheeses;
– with Modena balsamic vinegar.

Already cooked on the blog, you can find other similar recipes like:
BEER SALTIMBOCCA

LEMON CHICKEN SLICES

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PORK SCALOPPINE WITH CAPERS AND LEMON
The kitchen of ASI