Pork Scaloppine With White Beans And Fried Sage Recipe

Name: Pork Scaloppine With White Beans And Fried Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 8 whole sage leaves plus 1 tsp. minced sage; 1 1/2 pounds thin pork cutlets (8 pieces) or 4 boned, center-cut pork chops, butterflied*; Kosher salt for seasoning plus 3/4 tsp.; Pepper for seasoning plus 1/2 tsp.; 1 tablespoon Dijon mustard; 1 tablespoon unsalted butter; 1 small onion, diced; 3 garlic cloves, minced; 1 small tomato, diced, or 1/2 cup canned diced tomatoes; 1 can (15 oz.) cannellini beans, drained and rinsed; 1/2 teaspoon lemon zest

Servings: persons

3 tablespoons extra-virgin olive oil, divided
8 whole sage leaves plus 1 tsp. minced sage
1 1/2 pounds thin pork cutlets (8 pieces) or 4 boned, center-cut pork chops, butterflied*
Kosher salt for seasoning plus 3/4 tsp.
Pepper for seasoning plus 1/2 tsp.
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
1 small onion, diced
3 garlic cloves, minced
1 small tomato, diced, or 1/2 cup canned diced tomatoes
1 can (15 oz.) cannellini beans, drained and rinsed
1/2 teaspoon lemon zest

1
Heat 1 tbsp. oil over high heat in a large frying pan. Add whole sage leaves and fry until crisp, about 30 seconds. Carefully transfer to a paper towel-lined plate (they are quite brittle when fried) and set aside.
2
Season pork cutlets lightly with salt and pepper and spread one side of each with mustard.
3
Reduce heat to medium-high and add butter. When foam subsides, add pork, mustard side down, in a single layer and cook, turning once, until golden brown on both sides, about 4 minutes total. Transfer to a clean plate.
4
Heat remaining 2 tbsp. oil in same pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more. Stir in tomato and cook until it has softened slightly and released some juice, about 3 minutes. Stir in beans, minced sage, zest, 3/4 tsp. salt, and 1/2 tsp. pepper. Reduce heat to low and cook, stirring occasionally, until warm and flavors have melded, about 10 minutes.
5
To serve, set pork on beans and top with whole sage leaves.
6
*To butterfly a pork chop, slice it horizontally with a sharp knife almost all the way through, then open it up like a book.

1594

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, divided, 8 whole sage leaves plus 1 tsp. minced sage, 1 1/2 pounds thin pork cutlets (8 pieces) or 4 boned, center-cut pork chops, butterflied*, Kosher salt for seasoning plus 3/4 tsp., and more.

Yes, Pork Scaloppine With White Beans And Fried Sage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Scaloppine With White Beans And Fried Sage

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