Pork Scaloppine With Angel Hair Zinfandel |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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When you are looking for something special, try this. Ingredients:
1 lb pork tenderloin, cut into thin medallions |
1/2 cup vegetable oil (can be part olive oil) |
1/2 cup flour (for dredging) |
1 egg, beaten |
1/2 cup italian seasoned breadcrumbs, mixed with |
1/2 cup parmesan cheese |
salt, to taste |
pepper, to taste |
1 medium green pepper, cut into long slices |
1 medium red pepper, cut into long slices |
1 (8 ounce) package sliced mushrooms |
1 medium sweet onion, sliced |
1 garlic clove, minced |
2 (14 1/2 ounce) cans beef broth |
1 cup white zinfandel wine |
1/2 lb angel hair pasta (good quality) |
1/2 teaspoon sugar |
parmigiano-reggiano cheese (optional) |
fresh basil (optional) |
Directions:
1. Heat oil in deep skillet. Salt and pepper the pork. Bread pork by dredging in flour, then in egg, then in breading.
2. Fry in oil until crispy brown. Drain on paper towel and set aside.
3. Place the vegetables in the pan and begin to lightly saute' till they look wilted and lightly cooked.
4. Add the broth and reduce cooking liquid slightly, add wine and adjust seasonings (salt, pepper and sugar).
5. Sauce should be slightly tart and slightly sweet from the wine.
6. Add pasta in cooking liquid and cool through until al dente, about 5 minutes.
7. Add crispy pork medallions and toss.
8. Serve with Reggiano Parmesan cheese curls and fresh basil on top, if desired.
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