Scaloppine is the Italian name for escalopes. These are very thin slices of meat, traditionally veal, but more often nowadays pork or chicken. They cook quickly, seared in a pan with good olive oil and butter, then deglazed with a splash of white wine. Serve with plenty of crusty bread to soak up the sauce!
8 pork escalopes or 8 thin boneless pork chops, pounded
flour, as needed
2 tablespoons extra virgin olive oil
1 tablespoon butter
120ml white wine
8 slices Mozzarella cheese, about 150g
100g prosciutto, cubed or chopped
salt and pepper, as needed
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Lightly flour the escalopes on both sides then shake off excess flour.
Heat olive oil and butter in a large frying pan over medium-high heat then add escalopes, one slice next to the other and cook for 5 minutes. Don't be tempted to move the meat, just shake the pan to make sure the pork does not stick to the bottom. Flip with a fork and cook opposite side for 5 minutes.
Pour in wine then cook until the alcohol evaporates. Reduce heat then place 1 slice of mozzarella and some prosciutto on each escalope. Cover the pan and cook on low for 2-3 minutes, or until mozzarella starts to melt.
Remove from heat and adjust seasoning. Serve 2 slices per person with the mozzarella and prosciutto on top. Spoon some of the cooking sauce over the escalopes.