Pork Scaloppine with Herbed Noodles

1. 1

   Gently pound each piece of pork between 2 sheets of plastic wrap to 1/4-inch thickness with flat side of a meat pounder or a rolling pin.

2. 2

   Pat dry and season with salt and pepper.

3. 3

   Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then, without crowding, saute half of pork, turning over once, until golden brown, about 4 minutes total.

4. 4

   Transfer with tongs to a plate and keep warm, covered.

5. 5

   Saute remaining pork with 1 1/2 tablespoons butter in same manner.

6. 6

   Reserve skillet with fat.

7. 7

   While meat is sauteing, cook noodles in a large pot of boiling salted water until just tender, then drain in a colander.

8. 8

   Return to pot and toss with remaining 2 tablespoons butter, herbs, and salt and pepper to taste.

9. 9

   Add vermouth and capers to skillet and deglaze by boiling, scraping up brown bits.

10. 10

    Continue to boil until sauce is slightly thickened, about 1 minute.

11. 11

    Divide noodles among 4 plates and top with pork.

12. 12

    Spoon sauce over pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.