Pork Scallops Impanati With Lemon WedgesServes: 6
In Italian cooking "impanati" refers to lightly breading thin pieces of meat and quickly sauteeing. You can use this same technique with pounded out boneless cutlets of chicken, beef, lamb or veal.
12 medium center cut pork chops, removed from the bone and trimmed
2 t. fresh Parmesan
1 t. finely grated onion
salt and pepper
2 – 3 eggs, beaten
2 ½ cup lightly toasted fresh breadcrumbs
6 T. unsalted butter
3 T. olive oil
1 lemon, cut in wedges
Pound each pork cutlet between 2 sheets of waxed paper to about ¼” thickness. Beat the cheese, nutmeg, onion, salt and pepper with the egg in a glass pyrex baking dish. Marinate the cutlets in the egg mixture in the refrigerator for up to 3 hours.
Spread the breadcrumbs on a piece of waxed paper. Heat the butter and oil in a large skillet until hot. Immediately before cooking, dip cutlets into the crumbs, coating completely and sauté quickly until golden on both sides. Do not crowd pan. Keep cutlets warm on a cookie sheet lined with paper towel while you complete the rest. Serve immediately with wedges of fresh lemon for squeezing a the table.
Mary Schlueter is the chef/innkeeper at Amber House Bed & Breakfast. Amber House is located in the village of Rocheport, Missouri, recently named one of the "Ten Coolest Small Towns in America" by Frommers' Budget Travel.
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