One of Italian-American families’ most beloved comfort food recipes is Italian Breaded Pork Scallopini. This classic pork entrée is exactly that: simple and delicious comfort. If you’re looking for ‘easy-plus-flavor’, this recipe is it peeps! Honestly, this is it!
My family has an abbreviated name for this recipe (whether prepared with veal or pork): “ScalloPEEN“! (as in “HalloWEEN”). If you live in an area that doesn’t have good-quality pork, than you can count on this recipe to cover up any flaws in pork flavor and quality. Having come from the pork-dominant state of Iowa (where there are truthfully more pigs than people), you can imagine (with the pigs’ feasting on a daily corn-based diet) just how sublime, juicy and succulent the pork is!
On a little side note: Most of you know that my family also lives in Modena, Italy which is in the Emilia-Romagna region/province in the Northern part of Italy. If you ever visit Modena to experience the infamous Balsamic Vinegar of Modena (Aceto di Balsamico de Modenese), you will notice a very distinct aroma: “The stinky smell of money“ as my father used to describe the scent as we would drive through the Iowa countryside — simply put, the stinky smell of pig poo! Yes, that’s right . . . pig manure! Ironically, in Modena, Italy, there are more pigs than people too! So from Modena to Iowa, pork rules in my family’s food court — despite the odor of its origin!
This is a great weekday recipe. If you want to make it a little more special for guests, you could add a tablespoon or two of Marsala to the olive oil (whether baked or fried). If you choose to prepare the Scallopini in this manner, squeeze a little bit of lemon juice into the Marsala and add the capers. You can also add some sliced mushrooms. Be creative and just go with it. This is a super easy recipe that will delight everyone!
Also for those picky, picky men that have to have a hearty meat entree, (such as my husband Mr. Meat and Potatoes), just know that he devours these chops. I hope that your family will enjoy them too.
- 2 – 4 boneless pork chops
- 1 – 2 cups Italian-seasoned panko and/or breadcrumbs (I use a combination of both)
- ½ cup freshly grated Parmesan (Parmiggiano) cheese
- 2 large garlic cloves, minced
- 2 Tbsp. dried parsley (Italian parsley if possible)
- 2 – 3 large eggs
- 1 cup buttermilk or whole milk
- olive oil
- lemon slices
- ¼ cup capers, drained
For the Wet Dipping Batter
- With a fork, blend the eggs with milk/buttermilk in a separate bowl.
For the Dry Breading Coating
- Combine Italian-seasoned panko and/or breadcrumbs with minced garlic, parsley, and grated Parmesan (Parmiggiano) cheese
Assembly and baking
- Pre-heat oven to 375 degrees F.
- Dip each pork chop, one at a time, in the wet dipping batter.
- Place each chop, one at a time, in the dry breading mixture and gently press down on each side so that the pork chop is completely and thoroughly covered.
- Pour olive oil on the bottom of a baking pan, just enough to coat the pan and no more.
- Place each battered pork chop in the baking pan — you can also fry these in a frying pan if you prefer.
- Bake for 20 minutes.
- Turn over the breaded pork chops and bake for another 20 minutes.
- For a lovely golden brown color, turn the broiler of the oven on and broil for about another 10 minutes, keeping a very close eye on the chops so that they do not burn.
- Serve with lemon slices and capers on top.
- NOTE: This is a very humble, everyday, family weekday recipe!
- If you want something more special and worthy of a special dinner with guests, then simply add a Tbsp. or two of Marsala to the olive oil (whether baked or fried) in the pan.
- If you choose to prepare the Scallopini in this more elegant manner, squeeze a little bit of lemon juice into the Marsala, and add the capers. You can also add some sliced mushrooms!
- Be creative and just go with it.
- This is a super easy recipe that will delight everyone!