Italian Breaded Pork Scallopini
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.
Italian Breaded Pork Scallopini
Ingredients
- 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
Instructions
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.
Notes
- 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!
Anyway you slice it, scallopine is so good…the lemons and capers add so much and make the dish! Something I always do is to chill them after the breading it really keeps the coating crisp and as a bonus the meat does not get overcooked! Have you ever tried crumbing them with breadcrumbs, finely chopped walnuts and parsley…pretty tasty as well!
Would you believe I just made pork scallopini last week? I had a pork tenderloin in the freezer that needed to be used and we love pork scallopini. I”m sure my recipe doesn’t hold a candle to yours with all of those Italian herbs and cheese! Next time I’ll try it your way!
I have a whole boneless pork loin in the fridge that I need to carve up so I can see this being tried very soon.
I am so familiar of the aromas of the Iowa countryside (and even the ISU campus :)). Can you believe I’ve never made pork scallopini??? I’m going to pick up some boneless chops and make these this week. With Nick home for the summer, we go through lots of meat and I know this will be a hit! Have a terrific weekend, my friend!!!
Crisp yet tender..your pork scallopini looks fabulous, Roz, and simple yet elegant presentation.
what a delicious recipe Roz, have a nice day my dear, warm hugs, xoxo
I’m wondering right now why I’ve never thought to use pork for scallopini. This might be a humble weeknight dinner for you but I’d be more than pleased to serve this to guests. It looks absolutely delicious!