A simple dish, and considering the moral/finanacial implications of eating veal, pork is a nice substitute that won't harm your conscience or your wallet.

As many boneless pork chops (or pork loin chops) as you have guests (or 2 per guest if they are really small)
white wine
Salt and pepper

Lay your pork chops between two sheets of thick plastic wrap and pound them flat (no more than 1/4 inch thickness, possibly thinner). Dip the pounded chops into the flour (add salt and pepper to the flour!), then eggs (beaten) and finally into the bread crumbs. Fry them in a little oil in a skillet until they are good and brown on each side (thoroughly cooked through). Remove from the pan and deglaze the pan with about 1/2 a cup of white wine, reduce to half and pour over the Scaloppine. Serve with garlic or root vegetable mashed potatoes and asparagus.

This is a simple dish that I prepared one night for a short-notice dinner guest. Worked marvelously. The fast cooking of the pork, combined with the sealed egg-breadcrumb layer keeps the meat moist. The simple sauce is a nice accent and is loaded with the flavor of wine and pork.

Log in or registerto write something here or to contact authors.