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.
Ingredients
As many boneless pork chops (or pork loin chops) as you have guests (or 2 per guest if they are really small)
Egg
Flour
Breadcrumbs
Oil
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.