Simple Pork Scaloppine

The only thing difficult about this recipe is the spelling! It tastes almost exactly like Veal Milanese but without the big price tag, and it’s 4-ingredient simple. I can’t promise that the kids will like it as much as chicken tenders, but it is pretty child-friendly and cooks in just a few minutes. Feeding a diabetic like I am? I used my Measurement by Subtraction technique to find out the exact amount of bread crumbs in this recipe, as there needs to be extra in the bowl when you coat the pork.

Copyright 2016 Barb Szyszkiewicz for Cook and Count.

Serves 4

4 boneless pork chops, 6 oz. each, trimmed
1 egg
3/4 cup Italian bread crumbs (only 44g will actually be used)
2 TBL olive oil

Use a meat mallet to flatten pork chops. Beat egg in a shallow bowl or pie plate. Pour bread crumbs into a second shallow bowl or pie plate. Dip each pork chop into egg, then dredge in bread crumbs.

Heat olive oil in a heavy pan until it shimmers. Add coated pork chops, allowing room between each (cook in batches if necessary). Turn meat when brown on one side (3 minutes per side should be plenty).

If desired, squeeze a lemon wedge over the cooked pork just before serving. (This is not included in the nutrition information).

Copyright 2016 Barb Szyszkiewicz for Cook and Count.