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Martha's Scaloppine 101

MyCookbook Recipe Database
MyCookbook Member: MSL
Recipe Category: Pork
Recipe Preparation Level: moderate
    There’s a time for recipes that lend elegance to a meal, just as there are times for those that are simple and quick; with our lives so busy, the recipes that almost make themselves can be among the most useful in our arsenal. Scaloppine meets the criteria for a quick, simple recipe: Preparation doesn’t involve much more than pounding the meat thin and dredging it in flour; cooking time clocks in at around thirty seconds to a minute. Scaloppine can be made with pork, veal, turkey, or chicken and is best served with a sauce made by reducing marsala wine and fresh lemon juice right in the cooking pan.

    SCALOPPINE ALLA MARSALA
    Makes 4 servings

    1 1/4 pounds boneless pork, chicken, turkey, or veal, thinly sliced
    1/2 cup all-purpose flour
    Coarse salt and freshly ground black pepper
    2 tablespoons (1/4 stick) unsalted butter
    2 tablespoons olive oil
    3/4 cup marsala wine
    1/4 cup orange juice or 2 tablespoons lemon juice
    Slices of orange or lemon, for garnish (optional)
    Sprigs of fresh thyme, for garnish (optional)

    1. Place meat between two sheets of plastic wrap. Using a meat pounder or the side of a cleaver, pound to a thickness of 1/8 inch.

    2. Place flour in a shallow dish. Season with salt and pepper. Very lightly coat each scallop with flour, tapping off excess.

    3. In a large skillet, heat butter with oil until very hot but not smoking. Quickly brown scallops, 30 seconds to 1 minute per side. Transfer to a serving platter, and keep warm.

    4. Add marsala to pan along with orange juice for pork or lemon juice for chicken, turkey, or veal. Cook over high heat, scraping with a wooden spoon to loosen browned bits from bottom of pan. Add orange or lemon slices, and continue to cook until sauce thickens, about 4 minutes more. Garnish platter with orange or lemon slices. Pour sauce over meat and serve immediately, garnished with thyme.



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