Pork Scaloppini with Mushrooms & Marsala Wine Sauce

This recipe was featured in my newsletter dated May 16, 2007.

Pork Scaloppini with Mushrooms & Marsala Wine Sauce
by Chip Desormeaux

I like to let the pork cutlets sit in the sauce for a bit before serving. The breading isn't quite as crispy but I really enjoy the marsala-enriched flavor. Serve this over linguine. For a different twist, serve with sweet potato gnocchi in a little nest of fresh spinach chiffonade.

8 thin, boneless pork loin chops
salt
black pepper
1/3 c. Italian bread crumbs
EVOO
2/3 c. Marsala wine
1 Knorr chicken bouillon cube
1/3 c. green onions, chopped
½# mushrooms

Preheat oven to 170°.

Spread out pork chops over a cutting board that's been covered with plastic wrap. Cover with another sheet of plastic wrap. Pound each piece with a tenderizing mallet (or a heavy flat-bottomed glass) until thinned out to about double in diameter. Discard plastic and dredge each piece in the bread crumbs (I like to use Vigo Italian style).

Heat a heavy skillet with a couple tablespoons of olive oil. When oil begins to smoke a little immediately turn heat down to medium and place a few pieces of pork in the oil. Brown well on either side, remove and put remaining pieces in. Add more oil as necessary. Place browned pieces of pork in a heat-proof dish, cover loosely with foil and set aside in the oven to keep warm.

Heat oil in skillet just until smoking and then sauté mushrooms until they change color. Add about a tablespoon of flour and toss into the mushrooms to coat.

In the same skillet, pour in the entire 2/3 cup Marsala wine to deglaze. Break up and stir in the bouillon cube. Render down a bit and allow the sauce to thicken slightly.

Pour the sauce and mushrooms over the pork and hold in the oven covered loosely with foil until ready to serve (don't worry about the breading becoming a little soggy—it tastes better that way.) Garnish with the chopped green onions.

Serves four.

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Pork Scaloppini with Mushrooms & Marsala Wine Sauce Recipe