Savory Pork Scaloppine with Ham and Cheese Cubes
Category: Main Dishes
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork loin | 8 slices |
| Provola cheese | 8 slices |
| Cooked ham (diced) | 100g |
| Butter | 30g |
| All-purpose flour | 4 tablespoons |
| White wine | 50ml |
| Sage | 4 leaves |
| Rosemary | 1 sprig |
| Black pepper | To taste |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | ~25g |
| Carbohydrates | ~12g |
| Fat | ~20g |
| Fiber | ~1g |
| Sodium | ~500mg |
Instructions
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Prepare the Pork Scaloppine: Start by tenderizing the pork loin slices. You can use a meat mallet or the back of a knife to gently flatten the meat, making it more tender and uniform in thickness.
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Season the Flour: On a large plate or tray, spread out the all-purpose flour. Season the flour with a pinch of salt and freshly ground black pepper to your taste. This mixture will help create a flavorful coating for the pork.
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Brown the Scaloppine: Heat a generous splash of olive oil along with the butter in a wide pan over medium-high heat. Once the butter has melted and started to bubble, carefully add the pork slices to the pan. Let them cook for about 2-3 minutes on each side, until they develop a golden-brown color. Be careful not to overcrowd the pan; you may need to cook the pork in batches. Once cooked, remove the scaloppine from the pan and set them aside on a plate, covering them with aluminum foil to keep them warm.
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Deglaze the Pan: With the heat still on medium, pour the white wine into the same pan to deglaze it. This will help lift all the delicious browned bits left from cooking the pork. Stir the wine around the pan to incorporate these flavorful bits into the sauce.
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Prepare the Herbs and Cheese: While the wine reduces, chop the sage leaves and strip the rosemary leaves from the sprig, finely chopping them as well. Slice the provola cheese into thin, even slices, making sure you have enough to place one slice on each scaloppine.
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Combine Everything in the Pan: Return the pork scaloppine to the pan, lowering the heat to low. Place a slice of provola cheese on each piece of pork, followed by a sprinkle of diced cooked ham. Let the cheese melt gently, covering the pork with a deliciously gooey layer.
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Finish the Dish: Once the cheese has melted, add the freshly chopped sage and rosemary to the pan, allowing the aromatic herbs to infuse the dish with their fragrance. If needed, season with more salt and black pepper to taste.
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Serve: Transfer the savory pork scaloppine to plates, ensuring the cheese is still melty and the ham cubes are evenly distributed. Serve immediately while hot and enjoy this delectable, comforting main dish.
Tips:
- For extra flavor, you can use a mix of herbs like thyme or oregano in place of or in addition to the sage and rosemary.
- If you prefer a stronger cheese flavor, you can substitute provola with mozzarella, fontina, or a sharp cheddar, depending on your taste.
This recipe is a delightful, savory dish perfect for a family dinner or when entertaining guests. The combination of tender pork, melted cheese, and savory ham creates an irresistible flavor profile. Whether served with a side of roasted vegetables, mashed potatoes, or a simple green salad, these savory pork scaloppine with ham and cheese cubes are sure to become a favorite at your table.
