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.
Pork Scaloppine Recipe
- Large mixing bowl
- cooking utensils
- cooking tongs
- large spaghetti pot OR
- home deep fryer
- meat mallet
- 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
- 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.
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.
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