The other day I was browsing in the meat section at the grocery store hoping for inspiration on what to cook for dinner that evening. When I came across some extra thin pork cutlets inspiration struck and I made pork scaloppine for dinner. Scaloppine is the Italian word for a certain cut of meat, a small scallop, and can be any kind of meat – beef, chicken, turkey, or pork. (Next week I may have to make these with chicken, yum.)
This Italian dish can be prepared in a variety of ways, but one of the most popular is a parmesan breading sautéed in butter and served with a lemon sauce. For the breading I used almond flour and Romano cheese and I broiled it instead of sautéing for a slightly healthier version. Olives and capers can be added to the lemon sauce adding to it’s rich savory flavor.
A variety of side dishes, like Mediterranean salad, pasta, or caponata to name a few, combine well with pork scaloppine and allow you to savor Italy’s wonderful flavors. My chosen side dish for this dinner was caponata and I hope to share this recipe with you later this week.
- 1 pound wafer thin pork round top
- 1 cup almond flour
- ½ cup grated Romano cheese
- 1 egg
- 3 tablespoons water
- 1 cup gluten free broth
- 1 tablespoon olive oil or goat butter
- 1 tablespoon arrowroot powder
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon chopped fresh parsley
- 1 tablespoon sliced green olives
- 1 teaspoon capers
- sea salt & pepper
- Combine almond flour and Romano cheese in a shallow bowl. In separate bowl whisk egg and water.
- Dip pork slices in egg and then coat with almond flour/Romano cheese mixture. Spray both sides with cooking spray before placing on foil covered baking sheet.
- Broil for 3-4 minutes depending on thickness on each side until golden brown. Place pork on platter.
- Bring ingredients for sauce to a boil in a saucepan while whisking constantly. Season with salt and pepper.
- Cook until slightly thickened about 5-7 minutes.
- Pour sauce over meat and serve.
