Italian Breaded Pork Chop Scallopinni

 

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.

 

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Italian Breaded Pork Scallopini

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
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Ingredients

Units Scale

  • 2 – 4 boneless pork chops
  • 1 – 2 cups Italian-seasoned panko and/or breadcrumbs (I use a combination of both)
  • 1/2 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
  • 1/4 cup capers, drained

Instructions

For the Wet Dipping Batter

  1. With a fork, blend the eggs with milk/buttermilk in a separate bowl.

For the Dry Breading Coating

  1. Combine Italian-seasoned panko and/or breadcrumbs with minced garlic, parsley, and grated Parmesan (Parmiggiano) cheese

Assembly and baking

  1. Pre-heat oven to 375 degrees F.
  2. Dip each pork chop, one at a time, in the wet dipping batter.
  3. 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.
  4. Pour olive oil on the bottom of a baking pan, just enough to coat the pan and no more.
  5. Place each battered pork chop in the baking pan — you can also fry these in a frying pan if you prefer.
  6. Bake for 20 minutes.
  7. Turn over the breaded pork chops and bake for another 20 minutes.
  8. 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.
  9. 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!