Pork Scaloppine Recipe for Cancer and Chemotherapy
Ease of Preparation: Advanced Recipe
Pork scaloppine, also known as escalopes or fritter, is a classic ingredient in many Italian dishes including, but not limited to, pork parmesan, pork marsala, and pork saltimboca. It is characterized by a thin piece of pork loin that has been butterflied, beat with a mallet, breaded, and deep fried or pan fried. This should always be served with a sauce as the pork itself is fairly boring and is the featured ingredient in my pork marsala recipe. I prefer to use the pork over the chicken as it has a more distinctive savory flavor and adds more character. Especially when paired with marsala wine sauce.
This recipe should taste savory.
The weight of this recipe is heavy but can be balanced with sauce.
The texture of this recipe is crunchy.
This recipe is good for people with low to moderate treatment side effects.
This recipe gives an emotional response of deep fried goodness.
This recipe is best categorized as classic Italian fare.
5 lbs. boneless pork loin
1 c. water
oil for frying
1 c. Italian bread crumbs
1 c. cornstarch
1 c. wheat flour
1 tbsp. black pepper
2 tbsp. Italian seasoning
Slice pork loin into 1/4” thick pork chops. Take a meat mallet and lightly pound pork chops working from the center out until they form thin patties.
In a mixing bowl, combine all dry ingredients, including seasonings, to make breading. In a large, shallow container, prepare egg wash by whisking eggs with water. Fill a spaghetti pot with 1 qt. frying oil; bring oil to a medium heat. Or bring a sizeable deep fryer to 375°F.
Hand bread each Pork Chop in this method: 1: cover chicken with breading. 2: dip in egg-wash covering thoroughly. 3: return to breading and thoroughly cover. 4: grab the furthest tip of the chicken breast. 5: lift from breading and slowly place into hot oil. 6: Only let go of meat when oil is about 1/2” from your fingers. 7: allow chicken breasts to cook, flipping them after about 4 minutes. You will know when they are cooked as the juices coming from the Scaloppine will be clear.
Chef Recipe Tips:
Do not drop breasts into hot oil! This will cause a splashing, which will burn you! You are far less likely to burn yourself when you slowly introduce the meat into the hot oil by hand, only letting go of the meat after it is almost all in the oil!
You will know when they are cooked as the juices coming from the scaloppine will be clear. Remove from oil and allow to dry in a pan lined with paper towels or newspaper to absorb the extra oil. Keep stored in a warm oven until ready to serve. Try not to stack finished scaloppine on top of each other as they will loose their crispness and become soggy.
Scaloppine can be used for a variety of things: Pork Parmesan: cover with marinara and Parmesan and bake in the oven; Pork Marsala: Toss in Marsala Wine Sauce [Follow the recipe in this book]; or they can be served with Country Gravy to make Chicken Fried Pork Steaks. You can also use this recipe to make Veal Scaloppine or Chicken Fried Steak. If you intend to prepare them for later use, only half-cook them. You can then freeze them and finish them by spraying with cooking spray and baking in the oven at 450 degrees Fahrenheit until crispy.
Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimine. All of our recipes can be made with organic ingredients if you choose. Our holistic approach to cooking will help you not only be able to eat but to also enjoy the taste of your food again during and after cancer and chemotherapy treatments. We have many healthy recipes, crockpot recipes, chicken recipes, dinner recipes, shrimp recipes, pasta recipes, soup recipes, vegan recipes, salad recipes, vegetarian recipes, breakfast recipes, and even a great chili recipe. Talk with your oncologist and dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.
This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon or Barnes and Noble. Have specific questions? Email us at firstname.lastname@example.org