Breaded Pork Scallopine with Mushroom Sauce
Crispy, golden breaded pork scallopine meets a luscious, creamy mushroom sauce in this irresistible recipe that's perfect for a quick weeknight dinner or an impressive weekend feast. Tender boneless pork chops are pounded thin, coated in a flavorful Parmesan breadcrumb mixture, and pan-fried to perfection. The star of the dish is the velvety mushroom sauce, infused with garlic, rich chicken broth, and silky heavy cream, adding an elevated touch to the crispy pork. With minimal prep time and a restaurant-quality finish, this dish is a crowd-pleaser for all occasions. Serve it with a sprinkle of fresh parsley for a burst of color and flavor. Perfect for fans of comfort food with a gourmet twist!
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 0.5 cups All-purpose flour
- 2 large Eggs
- 1 tablespoons Water
- 1 cups Breadcrumbs
- 0.25 cups Grated Parmesan cheese
- 1 teaspoons Garlic powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 8 ounces Button mushrooms, sliced
- 2 cloves Garlic cloves, minced
- 1 cups Chicken broth
- 0.5 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the boneless pork chops between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet until they are about 1/4-inch thick.
Set up a breading station with three shallow bowls: one with the flour, one with beaten eggs mixed with water, and one with breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper.
Dredge each pork scallopine in the flour, shaking off excess, then dip into the egg wash, and finally coat in the breadcrumb mixture. Ensure each piece is evenly coated.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook each breaded pork scallopine for 3-4 minutes per side, or until golden brown and cooked through. Work in batches if necessary and add more olive oil as needed. Set aside on a plate lined with paper towels to drain excess oil.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes until they release their moisture and turn golden brown.
Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
Pour in the chicken broth and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.
Stir in the heavy cream and reduce the heat to low. Let the sauce simmer gently for 2-3 minutes until slightly thickened.
Add the remaining butter (1 tablespoon) to the sauce and stir until melted and glossy. Season with additional salt and pepper to taste, if needed.
Serve the breaded pork scallopine on individual plates or a platter, topped with the mushroom sauce. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.5 g | 265% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 5393 mg | 234% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 13.3 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 454 mg | 35% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2965 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
