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Pork Scaloppine Perugina



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1/4 cup flour
1/2 tsp. salt
1/4 tsp. ground black pepper
4 (about 4 oz. each) boneless pork loin chops
1 tbsp. olive oil
1 tbsp. capers, rinsed
2 minced garlic cloves
1 1/2 cups dry white wine
1 tbsp. grated lemon peel, yellow part only
1/2 tsp. dried sage leaves
4 oz. thinly sliced Prosciutto di Parma®, cut in 1/4 x 2" strips
1 tbsp. parsley


  1. 1
    Combine flour, salt and pepper on a sheet of waxed paper. Lightly dredge pork chops in flour mixture, shaking off excess.
  2. 2
    In a large skillet, heat oil over medium-high heat until hot. Add pork chops and cook on both sides until golden, about 3 minutes. Transfer to plate; set aside.
  3. 3
    Drain fat from skillet; add capers and garlic. Cook, stirring, over medium heat for 2 minutes. Add wine, lemon peel and sage; bring to a boil.
  4. 4
    Return pork chops to skillet. Cook over high heat until pork is heated through and sauce is reduced by half, about 8 minutes. Stir in Prosciutto di Parma® and parsley.
  5. 5
    Arrange pork on a serving platter. Spoon sauce over pork. Serve with warm barley or lentils, if desired.


Adapted from a recipe by Mario Batali

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preparation methods
cuisines European, Italian
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