Saturday, October 9, 2010

Scalloppine All'Aceto Balsamico

Pork Cutlets with Balsamic Vinegar. This recipe is from the Emilia-Romagna region. I found the recipe while looking through La Cucina. It was fantastic. I usually make pork cutlets breaded and baked in the oven. Fuggedaboutit. The pork was so moist and the Balsamic gave it such a nice taste. It is the new way I will be preparing pork chops.

1 lb. pork cutlets
All-purpose flour for dredging
1/4 extra virgin olive oil
1 tbsp. balsamic vinegar

Pound the pork cutlets to make them very thin, then flour them lightly. Heat the olive oil in a pan, add the pork, and brown on both sides. Salt and sprinkle with the balsamic vinegar. Serve immediately while the heat is still making the vinegar give off all its fragrance.

I enjoyed a glass of Rosso Piceno 2007 while making dinner. I love Saturday night dinners.

For a side dish I found this cute bottle of Couscous. I could not resist it.

Also picked up some Golden Beets. Decided to just roast them in olive oil, salt and pepper. Quite good!
Did a little baking today. I made those cookies. I added mini M&M's to the dough.

Then I baked off some rye bread that I started yesterday. Can't wait for that to show up on the blog.

1 comment:

lucy said...

these scaloppine arelike italians,very good execution!they look likes so good!a kis from italian friend