| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Meats |
4 |
Servings |
INGREDIENTS
| 8 |
sl |
Pork scallopine (3 ounces each); pounded thin |
| 1/2 |
c |
Flour |
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Extra-virgin olive oil |
| 4 |
|
Cloves garlic; minced |
| 1 |
md |
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
A Message from our Provider:
“Jesus: he understands”