PORK SCALLOPINI, BREADED WITH SICILIAN SPICES
The two techniques used to make scallopini are pounding animal protein to even our the thickness before cooking, and then breading using standard breading procedure to create a flavorful coating on the scallopinin.
- 1 cup Panko crumbs
- 2 teaspoon "Flavors of Sicily"
- 2 eggs, scrambled with 1 Tablesoon water
- 2 cups flour
- 4 pieces, 2 ounce, pork tenderloins, pounded thin
- Grapeseed oil for cooking
- Salt for seasoning
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.