Pork Scaloppine with Prosciutto and Capers
This recipe pairs the intense, complex flavor of cured pork with fresh pork—it’s a winning combination, as this recipe demonstrates. If your pan isn’t big enough to cook all the cutlets in one layer, cook them in two batches or use two pans. Don’t move the cutlets after placing them in the pan until it is time to turn them, as they need to develop a perfectly golden crust.
- 1/2 cup all-purpose flour
- 3/4 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 2 Tbs. olive oil
- 4 pork cutlets from loin or leg, each about 6 by 3 inches and 3⁄4 inch thick
- 3 oz. thinly sliced prosciutto, coarsely chopped
- 2 garlic cloves, minced
- 3 Tbs. capers
- 1 1/2 cups dry white wine or vermouth
- 2 or 3 anchovy fillets, rinsed and patted dry (optional)
- Grated zest of 1 lemon
- 1 Tbs. coarsely chopped fresh flat-leaf parsley, dill or chervil
On a plate, combine the flour and the 3/4 tsp. salt. Season with pepper.
In a large, heavy fry pan over medium-high heat, warm the olive oil. When the oil begins to shimmer, quickly dredge both sides of the cutlets in the seasoned flour, shaking off the excess. Place the cutlets in the pan without letting them touch and cook without moving them until golden brown, about 3 minutes. Turn the cutlets over and cook until golden, 2 to 3 minutes more. Transfer to a platter.
Reduce the heat to medium and quickly add the prosciutto, garlic and capers. Cook, stirring frequently, until the prosciutto is lightly golden, about 2 minutes. Stir in the wine, anchovies and lemon zest. Return the cutlets to the pan and cook until the liquid is reduced by about half and the cutlets are cooked through but not dry, 5 to 6 minutes. Taste and adjust the seasonings, adding salt if not using anchovies.
Garnish with the parsley and serve immediately. Serves 4.
Adapted from Williams-Sonoma The Cook and The Butcher, by Brigit Binns (Weldon Owen, Inc., 2011).