This is a really interesting recipe and is something I’ve never tried before, plus, it looks absolutely delicious!
Tackling your first scaloppine recipe is a bit like being handed the car keys for your first night driving solo, an event occasioning braggadocio tempered by a gruff fatherly warning, Don’t screw this up. Your skills are on display. Since the dish is cooked just a few minutes before eating, it necessarily involves a bit of brinksmanship. If it doesn’t work, well, there’s always pizzaphone. The thing is, despite appearances there’s not much chance of that happening. The risk is illusory. This week’s Pork Scaloppine with Prosciutto, Capers and Sage is guaranteed to have you home by midnight. Plus, you’re going to look really good.
Scallops, scaloppini, scaloppine (Italian) and escalopes (French) are all the same thing–thin cuts of meat, pounded even thinner by the cook (that would be you) before being dredged in flour and sautéed in butter, oil or a combination of the two. Although veal is the…
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