Scaloppine alla Romana

This recipe features in these meal plans: Regional Italian.

A Roman dish of pan-fried pork rolled with mozzarella, prosciutto and sage. Served with asparagus and salad.

Ingredients

  • 250g of mozzarella, sliced
  • 200g of asparagus tips
  • 140g of prosciutto slices
  • 4 thick cut pork loin steaks
  • 70g of wild rocket leaves
  • 200ml of white wine
  • 16 sage leaves
  • 40g of butter
  • 120ml chicken stock, prepared according to the packet instructions
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • wooden cocktail sticks or toothpicks
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 20 mins
  • Oven temp: 180c
  • Price per person: £4.80
  • Store cupboard: Cook's
  • Calories per serving: 874
  • 5-a-day per serving: 0.9
  • Print Recipe
Scaloppine alla Romana photo
Tasty?

675 cooks think so

Method

  1. Preheat the oven. Trim the fat off the pork loins and discard. Place the pork between two sheets of cling film and beat firmly with a rolling pin until evenly flattened to a thickness of 1/2 cm. Remove cling film and cut each loin in half giving you four evenly-sized pieces. Season with salt and pepper.
  2. Top each slice of meat with a slice of mozzarella, prosciutto and 2 sage leaves. Roll the pork around the filling and secure with a toothpick.
  3. Melt the butter in a large frying pan over a medium heat and when the butter begins to foam, fry the rolled-up scaloppines for 4-5 minutes or until browned all over. Transfer the scaloppines to a greased ovenproof dish and bake in the oven for 15 minutes, or until cooked through.
  4. Meanwhile, return the pan to the heat and pour in the wine. Bring to the boil and use a wooden spoon to scrape the caramelised residue from the base of the pan. Add the stock and simmer until reduced by half. Reduce the heat to the lowest setting and cover, until ready to serve.
  5. Shortly before the pork is cooked, bring a pan of lightly salted water to the boil and cook the asparagus for 3-4 minutes, or until tender. Drain and season with salt and pepper.
  6. To make a vinaigrette for the salad, whisk together the olive oil and balsamic vinegar then season with salt and pepper and set aside.
  7. Arrange the scaloppines and asparagus onto plates and pour on the sauce. Finally, toss the rocket leaves with the dressing and serve on the side.

Cook's tips

If you have leftover sage, we recommend freezing it. Just rinse and pat dry the whole leaves, then put them in a resealable freezer bag and freeze for up to 6 months.


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