A perfect dish; hot, crispy, cool, and refreshing.
Recipe: Pork Scallopine with Parsley and Grape Tomato Salad
Whenever I go to an Italian restaurant and crave something luxurious but still want to stick to my low-carb, vegetable-heavy diet, I order scallopine topped with salad. Many restaurants in New York serve versions of it, especially places that like to think of themselves as Tuscan. I’ve had the dish made with a deluxe, bone-in veal chop pounded so thin it’s wider than the plate and then crisp-sautéed and topped with a tangle of raw shaved zucchini; I’ve also had a much humbler version made with a hammered-out chicken breast topped with a little mesclun. The most common version is boneless veal scallopine, breaded and crisp-sautéed and then covered with an arugula and cherry tomato salad. To me just about any variation is alluring. The mix of hot, crispy scallopine with the vinegary sparkle of a cool salad makes for an extremely satisfying dinner.
The dish is very easy to turn out at home too. I like making mine with pork, just for a change, since it stays very juicy when quick-cooked. I leave a tiny amount of fat around the edges, which crisps up nicely. I vary the salad part, depending on my mood. Here I use a big handful of flat-leaf Italian parsley, which I love, and whose flavor I feel is underrated. (more…)
Erica De Mane 