Pistachio-Crusted Pork Scaloppine with Mango Shrimp Recipe
Overview:
This delightful dish combines succulent pork scaloppine with a crunchy pistachio crust, topped with flavorful mango shrimp and a tangy sauce. Perfect for a special dinner or anytime you want to impress your guests with a fusion of flavors. Let’s dive into the recipe!
Ingredients:
Here’s what you’ll need to gather before you start cooking:
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tablespoon |
| Red bell pepper | 1/2 |
| Yellow bell pepper | 1/2 |
| Capers | 2 tablespoons |
| Heavy cream | 1/2 cup |
| Fresh mango | 3/4 cup |
| Tabasco sauce | 1/2 teaspoon |
| All-purpose flour | 1 cup |
| Salt | 1 teaspoon |
| Pistachio nuts | 1/2 cup |
| Egg | 1 |
| Water | 2 tablespoons |
| Shrimp | 6 |
| Pork scaloppine | 4 pieces |
Instructions:
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Preheat Oven: Begin by preheating your oven to 250°F (120°C). This will ensure your dish stays warm while you prepare the components.
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Prepare Mango Sauce: In a medium nonstick sauté pan, heat the olive oil over medium-high heat. Add the red and yellow bell peppers along with the capers. Sauté for about 2 minutes until they soften slightly.
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Add Flavor: Pour in the sweet-and-sour or margarita mix and bring it to a boil. Let it cook until slightly thickened and reduced by half, which should take around 3-5 minutes.
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Create Sauce Base: Stir in the heavy cream, fresh mango, and Tabasco sauce. Allow the mixture to simmer for an additional 3 minutes until the sauce thickens enough to coat the back of a spoon.
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Season: Season the sauce with salt and pepper to taste, then cover it and set it aside while you prepare the rest of the dish.
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Prepare Pork Scaloppine: Place each piece of pork between two sheets of plastic wrap and gently pound them until they are slightly less than 1/4 inch thick. This tenderizes the meat and ensures even cooking.
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Coating Station: On a large plate, combine the all-purpose flour with a teaspoon of salt. Spread it out evenly. On another plate, mix together the pistachio nuts and breadcrumbs.
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Beat the Egg: In a shallow bowl or dish with sides, lightly beat the egg with the water to create an egg wash.
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Coat Pork: Heat 4 tablespoons of peanut oil in a large skillet over medium-high heat. Dredge each pork cutlet in the flour mixture, then dip it in the egg wash, and finally coat it evenly with the pistachio nut mixture.
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Cook Pork: Carefully place the coated pork cutlets in the hot skillet, making sure not to overcrowd the pan. Cook them in batches if necessary, adding more oil as needed. Cook each side for 2-2 1/2 minutes until golden brown and crispy.
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Keep Warm: Once the pork is cooked, transfer it to an ovenproof platter and place it in the preheated oven to keep warm while you cook the shrimp.
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Cook Shrimp: In the same skillet, add the shrimp and cook for 15-30 seconds per side until they turn pink and opaque.
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Assemble: To serve, arrange three shrimp on top of each portion of pork and spoon some of the prepared mango sauce over the top.
Nutritional Information:
- Calories: 794.1
- Fat Content: 63.5g
- Saturated Fat Content: 20g
- Cholesterol Content: 159.1mg
- Sodium Content: 854.9mg
- Carbohydrate Content: 31.1g
- Fiber Content: 3.9g
- Sugar Content: 5.7g
- Protein Content: 27.2g
Review and Tips:
With an aggregated rating of 5 stars from 4 reviews, this recipe is sure to impress! For an added burst of flavor, try serving this dish with a side of steamed vegetables or a fresh green salad. The combination of the crunchy pistachio crust, tender pork, succulent shrimp, and tangy mango sauce creates a symphony of flavors that will delight your taste buds. Enjoy! 🍽️🍤🥭
