A very easy second course to make, tasty and delicious, perfect for dinner. Pork scaloppine with olives are prepared in the pan in a few minutes, they are tender and flavorful, great with a nice side of potatoes or vegetables to taste. Just enough time to cook the meat and slice the olives, and the dish will be ready… try this very simple recipe yourself!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Seasonality: All Seasons
- Energy 189.87 (Kcal)
- Carbohydrates 0.77 (g) of which sugars 0.05 (g)
- Proteins 22.11 (g)
- Fat 10.45 (g) of which saturated 3.27 (g)of which unsaturated 9.77 (g)
- Fibers 0.41 (g)
- Sodium 256.87 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs pork loin (in slices)
- 3 tbsps green olives
- 3 tbsps Taggiasca olives (or black)
- 1 tbsp capers
- flour (or durum wheat semolina)
- parsley (or other aromatic herbs)
- lemon zest
- extra virgin olive oil
- butter
- salt
- pepper
Tools
- Pan
- Cutting board
- Tray
Preparation
Place the pork slices on a cutting board and flour them on both sides. If they are a bit thick, you can pound them slightly.
Drain the olives from the brine (or oil) and slice them into rings. Rinse the capers to remove the salt, and pat them dry.
Heat a pan with a drizzle of oil and a small piece of butter. Add the slices and brown them for a few minutes over medium heat (1). Salt and pepper them, then transfer them to a tray and set aside.
Add the olives and capers to the cooking base (2), sprinkle with a little water or broth, and cook for a couple of minutes.
Now add the meat back and continue for about 10 minutes, covered with a lid (3).
During cooking, turn the slices a couple of times and baste with more water or broth if you see the sauce drying.
At the end, sprinkle with chopped parsley (or other herbs) and grated lemon zest.
The pork scaloppine with olives are ready, transfer them to a serving plate and serve hot… enjoy your meal!
Tips and Notes
You can adapt the recipe to veal or chicken slices.
You can use different types of olives, depending on what you have available. You can chop them coarsely instead of slicing into rings.
Adjust the cooking times based on the thickness of the scaloppine. You can deglaze the meat with half a glass of white wine during browning.
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