Pork Scalopine with Feta and Pine Nuts
Elevate your weeknight dinner routine with this sophisticated yet approachable recipe for Pork Scalopine with Feta and Pine Nuts. Tender, pan-seared pork cutlets are lightly dredged in a seasoned flour coating, then bathed in a luscious white wine and garlic pan sauce. Topped with creamy crumbled feta, buttery toasted pine nuts, and bright lemon zest, this dish strikes the perfect balance of savory, tangy, and nutty flavors. A sprinkle of fresh parsley adds a pop of color and herbaceous finish, making it as visually stunning as it is delicious. Ready in just 35 minutes, this versatile entrée pairs beautifully with roasted vegetables, a crisp salad, or a side of buttery mashed potatoes, making it an elegant choice for both busy weeknights and dinner parties.
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Recipe Information
Ingredients
- 4 pieces (about 4-5 ounces each) pork scalopine
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic cloves, minced
- 0.5 cups dry white wine
- 0.5 cups chicken broth
- 0.5 cups feta cheese, crumbled
- 0.25 cups pine nuts, toasted
- 1 teaspoon lemon zest
- 2 tablespoons parsley, chopped
Instructions
Place the pork scalopine between two sheets of plastic wrap. Using a meat mallet, gently pound the pork to an even 1/8-inch thickness.
In a shallow dish, mix the flour, salt, and black pepper. Dredge each piece of pork in the flour mixture, shaking off the excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the pork scalopine in batches, about 2-3 minutes per side, until golden brown and cooked through. Transfer the cooked pork to a plate and keep warm.
Add the remaining tablespoon of olive oil and butter to the skillet. Stir in the minced garlic and sauté for 30 seconds, just until fragrant.
Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 3-4 minutes, reducing slightly.
Return the pork scalopine to the skillet, spooning the sauce over the top. Sprinkle crumbled feta cheese and toasted pine nuts evenly over the pork.
Cover the skillet and cook on low heat for 2-3 minutes, just until the feta cheese begins to soften.
Remove the skillet from heat and garnish the dish with lemon zest and chopped parsley.
Serve immediately with your choice of side, such as roasted vegetables or a simple salad.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.0 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 536 mg | 11% | |
*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.
