Speedy Pork Scaloppine recipe – Pioneer Woman Cooks: Super Easy!

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Cutlets, scaloppine, schnitzel… Call it what you like, but every culture has a version of these with good reason – they’re awesome! If you’re not sure you love pork chops, here’s a great chance to fix that situation, or you could use chicken if you really want to. Just don’t skip the sauce. It’s wonderful. It’s like a lemony gravy. She suggests “loaded crash hots” (loaded little potatoes). Asparagus and green beans both play so nicely with that sauce, though…

One of my favorite things about Pioneer Woman’s books that you might not be aware of if you’re just grabbing her recipes online are the “Variations” and “Change It Up!” sections at the end. Once you’ve got the basic recipe down, you can transform it into several different dinners. Niiiice. I’m including those here so you can get a feel for them and have all the fun and yumminess!

I told you all about Pioneer Woman’s new book, THE PIONEER WOMAN COOKS: SUPER EASY!, and shared recipes in my last couple posts. Missed them? Here you go! Thanks to William Morrow for letting me share them with you!
The English Breakfast Situation
Teriyaki Chicken Sheet Pan Supper

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Speedy Pork Scaloppine

Makes 2 to 4 servings

Pork
4 thin-cut boneless pork chops
Kosher salt and black pepper
½ cup plus 2 Tablespoons all-purpose flour
½ cup milk
1 large egg
2/3 cup Italian-style panko breadcrumbs
3 Tablespoons olive oil
6 Tablespoons (3/4 stick) salted butter
2 Tablespoons drained capers
2/3 cup white wine (or chicken broth)
1/3 cup chicken broth
Juice of ½ lemon

For serving
2 to 3 cups arugula
Lemon wedges
Freshly shaved Parmesan cheese
Freshly chopped fresh flat-leaf parsley

1. Prepare the pork: One by one, place the pork chops between two pieces of plastic wrap and use a meat pounder or mallet to pound them very thin.
2. Sprinkle both sides of the pork with salt and pepper.
3. Set up three shallow bowls:
4. In the first, season ½ cup of the flour with salt and pepper.
5. In the second, whisk the milk and egg together.
6. In the third place the panko.

Dredge the pork scallops in the seasond flour, shaking off the excess…

Then quickly dunk the pork into the milk-egg mixture…

Then finally coat it in the panko.

• In a large skillet, heat the oil and 4 Tablespoons of the butter over medium heat. Add the pork scallops…
• And cook until golden and crisp, 2 to 2 ½ minutes per side.
• Remove them to a plate lined with paper towels.
• Add the remaining 2 Tablespoons butter and the capers to the skillet and whisk to scrape any browned bits from the bottom of the pan.
• Sprinkle the remaining 2 Tablespoons flour into the skillet…
• And whisk and cook until the roux starts to turn deep golden, about 2 minutes.
• Pour in the wine…
• And the chicken broth…
• And whisk and cook until the sauce is smooth and thin, 3 to 4 minutes.
• Squeeze in the lemon juice…
• Then stir and taste the seasonings as needed.
• To serve, arrange a bed of arugula on a platter. Set the pork and lemon wedges over the arugula and top with Parmesan shavings and a sprinkle of parsley. Pour on the sauce just before serving.

(She suggests serving this with Loaded Crash Hots. Think loaded potato skins, but using whole little smashed roasted potatoes. So good!)

Variations
*Use chicken cutlets instead of pork chops for a more classic dish.
*Serve the pork and sauce over rice or pasta.
*Add 1/3 cup heavy cream at the end of the sauce-cooking process for a creamier sauce.

Change it up!
These little breaded and fried pork cutlets are magical, and you can turn them into many different dinners.
Marinara: Top the fried cutlets with warm marinara and mozzarella. Broil for 2-3 minutes until the cheese melts. Serve with fresh basil.
Dill sauce: Mix fresh dill with sour cream, lemon juice, lemon zest, and a splash of milk. Spoon it over the fried cutlets and serve with arugula and salad.
Bruschetta: Top breaded and fried pork cutlets with a mixture of diced tomatoes, garlic, basil, and balsamic vinegar. Drizzle with balsamic glaze.
Sandwich: Put the fried pork cutlets between to slices of soft bread spread with mayonnaise for a comfort food sandwich you’ll never forget! (Add a thick tomato slice and a sprinkle of salt and pepper to make it even better.)
Pork fingers: Before breading and frying, cut the pork into strips. Serve with ranch and ketchup (and French fries!).

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