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.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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