Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"The origins of this dish lie in the Italian university town of Perugia. But many of the ingredients and the cooking technique - cutting the meat into scaloppine and sautéing it in a wine and caper sauce - are Italian-American." - Mario Batali
Ingredients[]
- 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
- 1/4 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 4 teaspoons olive oil, divided
- 1 tablespoon capers, rinsed and drained
- 2 ounces very thin slices prosciutto, cut into 1/4 inch strips
- 2 garlic cloves, thinly sliced
- 1/2 cup fat-free, less-sodium chicken broth
- 1 teaspoon all-purpose flour
- 1 1/2 cup dry white wine
- 1 1/2 tablespoons grated lemon rind
- 1 teaspoon finely chopped fresh sage
- 4 canned anchovy fillets, drained, rinsed and chopped
- 4 cups hot cooked fresh fettuccine (1 [9-ounce] package)
Directions[]
- Place each piece of pork between 2 sheets of heavy-duty plastic wrap; pound each piece tp 12-inch thickness using a meat mallet or rolling pin.
- Combine 1/4 cup flour and pepper in a shallow dish.
- Dredge pork in flour mixture; set aside.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
- Add capers, prosciutto, and garlic; sauté 3 minutes.
- Combine broth and 1 teaspoon flour, stirring well with a whisk.
- Add broth mixture, wine, rind, sage, and anchovies to pan, and cook 10 minutes, stirring occasionally.
- Pour sauce into a bowl; keep warm.
- Wipe pan clean with a paper towel.
- Heat 1 tablespoon oil in pan over medium-high heat.
- Add pork to pan; cook 2 minutes on each side or until done.
- Add sauce to pan; cook 30 seconds or until thoroughly heated, stirring constantly.
- Remove pork from pan.
- Add pasta to pan; toss well to coat.
- Place 1 cup pasta on each of 4 plates; top each serving with 1 chop.
Yield: 4 servings