PORK SCALLOPINI, BREADED
This version of pork scallopini is served with winter tomato sauce and grilled eggplant.
1 cup Panko crumbs
- 1 tablespoon fennel seed, crushed or gound fine
- 2 eggs, scrambled with 1 tablspoon water
- 2 cups flour
- 4 pieces, 2 ounces each pork tenderloins, pounded
- Grapeseed oil and EVOO, as needed to pan-fry
- Salt, pepper, coriander
Prepare pork by pounding with smooth mallet until about 3 times original size. Prepare the flour, eggs, and panko fo standaard reading procedure. Place each piece of pork into flour first, then into egg, then into panko, shaking off excess as you go. place onto sheet pan and repeat until all pieces are breaded. Preheat wide saute pan with grapeseed oil or other high smoke point oil. Wait to see oil shimmer in the pan before adding first piece of pork. Add as many as you can without crowding or overlapping. When first side is brown, tun. When second side is brown, remove from oil to waiting cookie sheet. When all ae browned, place into 400ºF oven for 3 minutes. Remove to serving platter or individual plates.
1 Japanese eggpland or Italian Globe eggplant, cut on sharp bias about 1/2 inch thick
- 4 tablespoons EVOO
- As needed sea salt, coriander and black peppe
- 8 ounces winter tomato sauce, warm, see recipe
- 4 slices, 1 ounce each, provolone picante cheese
- 4 slices, 1 ounce each, part skim mozzarella cheese
preheat grill on medium high heat. Brush eggplant slices with EVOO. Season with salt, coriander, and pepper. Place eggplant onto grill and heat trough ensuring a solid grill mark on first side, approximately 1 minute. Repeat on other side for additional minute. Remove to warm sheet pan and over lap cooked eggplant in a concentric circle over one another creating four even portions. Place 1 ounce of tomato sauce over eggplant; place rovolone on top, followed by mozzarella, and put into 400ºF for approximately 14 minutes to heat through. Finish with remaing 1 hounce each tomato sauce per serving on plate.
Optional directions for finishing: If using as a topping for pork scallopini, place provolone over pork, followed by eggplant, then tomato sauce and finally mozzarella, reserving 1 ounce each sauce to finish on the plate.