Pistachio Crusted Pork Scaloppine with Mango Shrimp
Elevate your dinner table with this Pistachio Crusted Pork Scaloppine with Mango Shrimp, a dish that masterfully blends nutty, savory, and tropical flavors. Perfectly tender pork scaloppine is encrusted with a golden pistachio and Parmesan coating for a satisfying crunch, while juicy shrimp are sautéed with a vibrant medley of sweet mango, zesty lime juice, and a touch of honey. Aromatic garlic and fresh cilantro bring extra bursts of flavor to the mix. This dish not only offers a stunning presentation but also an exciting fusion of textures and tastes, making it ideal for both weeknight meals and special occasions. Ready in under 45 minutes, this recipe is a quick yet impressive way to wow your family or guests with its restaurant-quality finesse.
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Recipe Information
Ingredients
- 8 pieces Pork scaloppine (thinly sliced pork loin)
- 1 cup Unsalted pistachios (shelled)
- 0.5 cup Breadcrumbs (preferably panko)
- 0.25 cup Parmesan cheese (grated)
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.5 cup All-purpose flour
- 2 large Eggs
- 3 tablespoons Vegetable oil
- 12 large Raw shrimp (peeled and deveined)
- 1 cup Fresh mango (diced)
- 1 clove Garlic (minced)
- 2 tablespoons Butter (unsalted)
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Honey
Instructions
Place the pistachios in a food processor and pulse until finely ground. Transfer to a shallow dish and mix in the breadcrumbs, Parmesan cheese, salt, and pepper.
Set up a breading station with three shallow dishes: flour in one, beaten eggs in another, and the pistachio mixture in the third.
Pat the pork scaloppine dry with paper towels. Dredge each piece in flour, shaking off excess, then dip in beaten eggs, and finally coat with the pistachio mixture. Press gently to ensure the crust adheres. Set aside on a plate.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Cook the pork scaloppine in batches for 2-3 minutes per side, or until golden brown and fully cooked through. Add more oil if needed. Transfer to a paper-towel-lined plate and keep warm.
In the same skillet, add 1 tablespoon of butter and the minced garlic. Sauté for 30 seconds until fragrant. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
Stir in the diced mango, lime juice, honey, and remaining tablespoon of butter. Cook for 1-2 minutes, stirring gently, until heated through.
Remove the skillet from heat and sprinkle the cooked shrimp and mango mixture with fresh cilantro.
To serve, arrange two pieces of pistachio-crusted pork scaloppine on each plate. Top with a portion of the mango shrimp and a drizzle of the skillet sauce. Serve immediately and enjoy this delightful fusion of flavors!
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.4 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 280 mg | 22% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 861 mg | 18% | |
*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.
