Pork Scaloppine Recipe

Pork Scaloppine 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 saltimbocca. 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. Tasting Guidelines: Taste is savory. Weight is heavy but can be balanced with sauce. Texture is crunchy. Good for people with low to moderate treatment side effects. Best categorized as classic Italian fare.
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: italian, pork, pork scaloppine, recipes
Servings: 6 people
Author: Chef Ryan Callahan
Cost: $15


  • Large mixing bowl
  • cooking utensils
  • cooking tongs
  • large spaghetti pot OR
  • home deep fryer
  • meat mallet


Food Ingredients:

  • 5 lbs. boneless pork loin
  • 4 eggs
  • 1 c. water
  • oil for frying
  • 1 c. Italian bread crumbs
  • 1 c. cornstarch
  • 1 c. wheat flour

Flavor Balancers:

  • 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.


Do not drop 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 regimen. Talk with your 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 . Have specific questions? Email us at cookingforchemo@gmail.com

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.