Traditional Scaloppini is breaded and pan-fried. But I think its just as good without all that breading. Pounding the pork chop into a thin “scallop” makes for quick cooking while your bruschetta sits and marinates. Another quick and fresh spring/summer dinner!
2, 5 Oz. Pork Chops
1 Teaspoon Herbs de Provence
1 Heirloom tomato
½ Oz. Basil
1 Clove Garlic
4 Oz. Fresh Mozzarella
1 Tablespoon Balsamic Vinegar
Medium mixing bowl
Salt and pepper
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Start by prepping the bruschetta, as it gets better and better the longer it sits. Dice the tomato and mozzarella into smaller than bite sized pieces. Finely dice or press the garlic into the bowl.
Chiffonade the basil and add it to the bowl along with the mozzarella. Toss in garlic oil and add a drizzle of balsamic vinegar and season with salt and pepper.
While the bruschetta marinates, make the scaloppini. Cover the cutting board with saran wrap, place pork chops on top and then top the chops with another layer of saran wrap. Using a flat bottomed object, pound until very thing, being careful not to tear it.
Preheat sauté pan over high heat with 1 teaspoon olive oil. Remove saran wrap and season both sides with Herbs de Provence and salt and pepper. Once the oil in the pan starts to smoke, reduce heat to medium and add pork. Cook over medium high for 3 minutes on both sides.
To plate, place the scaloppini on the plate and top with half the bruschetta.