Pork escalopes with Mozzarella and prosciutto

    25 min

    Scaloppine is the Italian name for escalopes. These are very thin slices of meat, traditionally veal, but more often nowadays pork or chicken. They cook quickly, seared in a pan with good olive oil and butter, then deglazed with a splash of white wine. Serve with plenty of crusty bread to soak up the sauce!

    1 person made this

    Serves: 4 

    • 8 pork escalopes or 8 thin boneless pork chops, pounded
    • flour, as needed
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon butter
    • 120ml white wine
    • 8 slices Mozzarella cheese, about 150g
    • 100g prosciutto, cubed or chopped
    • salt and pepper, as needed

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Lightly flour the escalopes on both sides; shake off excess flour.
    2. Heat olive oil and butter in a large frying pan over medium-high heat; add escalopes, one slice next to the other, and cook for 5 minutes. Don't be tempted to move the meat, just shake the pan to make sure the pork does not stick to the bottom. Flip with a fork and cook opposite side for 5 minutes.
    3. Pour in wine; cook until the alcohol evaporates. Reduce heat; place 1 slice of mozzarella and some prosciutto on each escalope. Cover the pan and cook on low for 2-3 minutes, or until mozzarella starts to melt.
    4. Remove from heat and adjust seasoning. Serve 2 slices per person with the mozzarella and prosciutto on top. Spoon some of the cooking sauce over the escalopes.

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