| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Meats | 4 | Servings |
INGREDIENTS
| 8 | Pork scallopine, 3 ounces | |
| each pounded thin | ||
| 1/2 | c | Flour |
| 2 | T | Unsalted butter |
| 2 | T | Extra-virgin olive oil |
| 4 | Cloves garlic, minced | |
| 1 | Purple onions, minced | |
| Salt and pepper | ||
| 1/2 | c | Chicken broth, canned |
| 1/4 | c | Balsamic vinegar |
| 24 | Basil leaves |
INSTRUCTIONS
Dredge the scallopine in the flour and shake off any excess. Melt the butter with the olive oil in a wide pan over high heat. When it is bubbling hot, add scallopine and cook until browned on one side, about 2 minutes; turn. Add the garlic, onion, salt and pepper; cook 1 minute. Deglaze with the broth and let it reduce. Add the vinegar and cook until it reduces to a glaze, about 1 minute. Stir basil into sauce and serve. Note: Veal scallopine are also an excellent choice. Recipe by: The Magazine of La Cucina Italiana http://www.piacere.com Posted to MC-Recipe Digest by John Pellegrino <gigimfg@ix.netcom.com> on Apr 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 15.3mg
Sodium: 103.9mg
Potassium: 310.8mg
Carbohydrates: 20g
Fiber: 3.9g
Sugar: 2.7g
Protein: 4.6g