Pork Scallopini with Mustard Cream Recipe
Ingredients
| About 3/4 pound shoulder, loin, or leg pork chops or steaks, cut about 1/2 inch thick | ||
| All-purpose flour | ||
| Butter/Margarine | 2 Tablespoon | |
| Salad oil | 2 Tablespoon | |
| Dry vermouth | 1/3 Cup (16 tbs) | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| Dijon Mustard | 1 Tablespoon | |
| Dash of ground nutmeg | ||
| Chopped parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut away and discard any bones and fat from meat.
Following natural divisions, separate large steaks into smaller pieces.
Place meat between sheets of wax paper and, using a heavy wooden mallet, pound evenly and gently until about 1/4 inch thick.
Coat meat with flour, shaking off excess.
In a wide frying pan over medium-high heat, melt 1 tablespoon of the butter in 1 tablespoon of the oil; when hot, add as many meat pieces as will fit without crowding.
Cook, turning once, just until lightly browned and no longer pink in centers when slashed (about 3 minutes total).
Place on a hot platter and keep warm.
Cook remaining pieces, adding more butter and oil as needed to prevent sticking.
Pour vermouth into pan and stir, scraping bottom of pan to loosen browned bits.
Bring to a boil; boil until reduced by about half.
Stir in cream, mustard, and nutmeg.
Return to boil and cook, stirring, until slightly thickened.
Stir any meat juices collected on platter into sauce; season to taste with salt and pepper.
Pour sauce over meat; garnish with chopped parsley.
Following natural divisions, separate large steaks into smaller pieces.
Place meat between sheets of wax paper and, using a heavy wooden mallet, pound evenly and gently until about 1/4 inch thick.
Coat meat with flour, shaking off excess.
In a wide frying pan over medium-high heat, melt 1 tablespoon of the butter in 1 tablespoon of the oil; when hot, add as many meat pieces as will fit without crowding.
Cook, turning once, just until lightly browned and no longer pink in centers when slashed (about 3 minutes total).
Place on a hot platter and keep warm.
Cook remaining pieces, adding more butter and oil as needed to prevent sticking.
Pour vermouth into pan and stir, scraping bottom of pan to loosen browned bits.
Bring to a boil; boil until reduced by about half.
Stir in cream, mustard, and nutmeg.
Return to boil and cook, stirring, until slightly thickened.
Stir any meat juices collected on platter into sauce; season to taste with salt and pepper.
Pour sauce over meat; garnish with chopped parsley.
Chef
