Pork Scallopini

This traditional Roman dish is quickly becoming a go-to weeknight dinner for us. Pork scallopini is not only guaranteed to please the whole family, but it’s also a quick and easy way to get dinner on the table. In under 45 minutes, you’ll be able to pound slices of pork loin into cutlets, pan-sear them, and even whip up a buttery caper-and-herb pan sauce. All it needs is a simple salad or other quick side dish and you're good to go. 

Scallopini is a cooking technique where thin slices of meat are coated in flour and cooked in a thin layer of oil until golden brown and glistening. It’s one of the quickest cooking techniques and something any home cook can do. Our recipe pairs the pork cutlets with a light pan sauce made with capers, white wine, and fresh rosemary and sage. It’s perfect for drizzling over the final dish.

Choose the Right Cut of Meat

The key to tender pork cutlets for pork scallopini is the cut of meat that you use. For this recipe, we like to use pork loin. Pork loin is also sometimes called a center-cut roast or a center rib roast. It comes from the pig’s back, near the ribs, in a similar area where you'd get pork chops. It is less lean than pork tenderloin, and usually has a thicker layer of fat surrounding the meat. 

While pork loin is not quite as tender as pork tenderloin, it’s still a relatively lean protein that works great for this recipe. Since the meat is pounded so thin, it cooks in just a few minutes. When cooked properly, the meat will maintain a tender, juicy texture. You can certainly use pork tenderloin if you’d like, slicing and pounding it the same way. However, pork loin comes in a slightly more affordable price point.

Scallopini vs. Piccata

If you're wondering what the difference between scallopini and piccata is, you're not alone. These two terms are often used interchangeably, but they are not the same. Piccata is a sauce that is often paired with pork and chicken cutlets or fish fillets. It's made similarly to the sauce in this recipe, with capers, lemon juice, or another acidic liquid like wine, and fresh herbs. 

Scallopini is a method of cooking, where the cutlets are dredged in flour before being pan-fried. Scallopini is often served with a piccata-like sauce, but it doesn’t have to be. Some recipes serve the cutlets in a sweet and sour agrodolce or with a creamy mushroom sauce spooned over the top.

What to Serve With Pork Scallopini

This meaty entree pairs well with just about any side dish you can think of.

• Keep things light with a lightly dressed green salad or a plate of steamed, grilled, or roasted vegetables.
• If you want something a bit more hearty, any excess caper sauce is perfect for drizzling onto scoops of mashed potatoes, polenta, or rice.