Spiced Scaloppine are a delicious traditional Italian dish. The thin slices of pork capocollo are marinated in a mixture of aromatic spices, such as rosemary, sage, bay leaf, and juniper, which give them a unique flavor. After marination, the scaloppine are dusted in flour and then sautéed in a delicious orange sauce. The result is a tender and flavorful dish that will please the whole family.
Peel the onions, rinse them carefully under running water, and dry them with paper towels.
Immediately after, on a cutting board, slice them into very thin slices and pour them into a large pan, preferably non-stick, in which you have previously melted and heated the butter and olive oil.
Let the onion brown and add all the other spices shortly after.
Almost simultaneously, on a flat serving plate dusted with flour, dredge the slices of meat on both sides and immerse them in the pan with the rest of the seasonings.
Sauté and flavor the slices, turning them occasionally with two forks, and when they are golden, drizzle them with the previously strained orange juice and let them flavor for a few more minutes.
When cooked, remove them from the heat and place them on a serving plate, sprinkling them with the sauce obtained from cooking and seasoning with a little fine salt.
Serve them immediately hot.
Tip: before drizzling the slices of meat and serving them on the table, I suggest filtering the cooking sauce with a sieve to prevent the spices from ending up on the plate or being unintentionally chewed.
Pan
Bowl
Marinating Skewer
Store in the refrigerator in an airtight container for up to 2 days
Typical dish of Italian cuisine
Italy
| Energy (kcal) | 135.1 |
| Carbohydrates (g) | 5.73 |
| of which Sugars (g) | 5.73 |
| Fat (g) | 9.89 |
| of which Saturates (g) | 3.22 |
| Protein (g) | 5.66 |
| Fiber (g) | 1.11 |
| Sale (g) | 0.37 |
