Pork with balsamic vinegar and basil
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | slices | Pork scallopine (3 ounces each); pounded thin |
| ½ | cup | Flour |
| 2 | tablespoons | Unsalted butter |
| 2 | tablespoons | Extra-virgin olive oil |
| 4 | Cloves garlic; minced | |
| 1 | medium | Purple onions; minced |
| Salt and pepper | ||
| ½ | cup | Chicken broth; canned |
| ¼ | cup | Balsamic vinegar |
| 24 | Basil leaves | |
Directions
Dredge the scallopine in the flour and shake off any excess. Melt the butter with the olive oil in a wide pan over high heat. When it is bubbling hot, add scallopine and cook until browned on one side, about 2 minutes; turn.
Add the garlic, onion, salt and pepper; cook 1 minute. Deglaze with the broth and let it reduce. Add the vinegar and cook until it reduces to a glaze, about 1 minute. Stir basil into sauce and serve.
Note: Veal scallopine are also an excellent choice.
Recipe by: The Magazine of La Cucina Italiana Posted to MC-Recipe Digest by John Pellegrino <gigimfg@...> on Apr 21, 1998