Pork Scaloppine With White Beans And Fried Sage

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!