Southern Italian Pork Scallopine

30 8 servings, 1/8 recipe each
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8 servings, 1/8 recipe each

This recipe is inspired by the region of Campania in Italy.

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What You Need

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Make It

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  • Combine flour and pepper in medium bowl. Add meat, 1 slice at a time, turning to evenly coat both sides of meat with flour mixture. Gently shake off excess flour mixture before placing meat on plate.
  • Place wire rack over rimmed baking sheet. Heat 2 Tbsp. oil in large nonstick skillet on medium heat. Add meat, in batches; cook 2 min. on each side or until evenly browned on both sides, adding remaining oil as needed. Drain on wire rack.
  • Stir vermouth into meat drippings in skillet; cook 3 min., stirring constantly to scrape browned bits from bottom of skillet. Add pasta sauce, capers and sage; mix well. Add meat; spoon sauce over meat. Cover.
  • Simmer on medium-low heat 10 to 15 min. or until meat is done and sauce is thickened.


Substitute dry white wine or 25%-less-sodium chicken broth for the vermouth.

Serving Suggestion

Serve over hot cooked pasta or rice.


  • 8 servings, 1/8 recipe each

Nutritional Information

Serving Size 8 servings, 1/8 recipe each
Calories 280
% Daily Value
Total fat 12g
Saturated fat 2.5g
Cholesterol 65mg
Sodium 350mg
Carbohydrate 9g
Dietary fibre 2g
Sugars 3g
Protein 26g
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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