Pork Scaloppine Perugina

The origins of this dish lie in the Italian university town of Perugia but many of the ingredients and the cooking technique - cutting the meat in to scaloppine and sautéing it in a wine and caper sauce - are Italian American.

Yield: 4 servings

Ingredients

• 4  (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
• 1/4  cup  all-purpose flour
• 1/2  teaspoon  freshly ground black pepper
• 4  teaspoons  olive oil, divided
• 1  tablespoon  capers, rinsed and drained
• 2  ounces  very thin slices proscuitto, cut into 1/4 inch strips
• 2  garlic cloves, minced
• 1/2  cup  fat-free, less-sodium chicken broth
• 1  teaspoon  all-purpose flour
• 1 1/2  cups  dry white wine
• 1 1/2  tablespoons  grated lemon rind
• 1  teaspoon  finely chopped fresh sage
• 4  canned anchovy fillets, drained, rinsed, and chopped
• 4  cups  hot cooked fresh fettuccine (1[9-ounce] package)

Preparation

Place each piece of pork between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using and meat mallet or rolling pin. Combine 1/4 cup flour and pepper in a shallow dish. Dredge pork in flour mixture; set aside.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add capers, prosciutto, and garlic; sauté 3 minutes. Combine broth and 1 teaspoon flour, stirring well with a whisk. Add broth mixture, wine, rind, sage, and anchovies to pan, and cook 10 minutes, stirring occasionally. Pour sauce into a bowl; keep warm. Wipe pan clean with a paper towel.

Heat 1 tablespoon oil in pan over medium-high heat. Add pork to pan; cook 2 minutes on each side or until done. Add sauce to pan; cook 30 seconds or until thoroughly heated, stirring constantly. Remove pork from pan. Add pasta to pan; toss well to coat. Place 1 cup pasta on each of 4 plates; top each serving with one chop.

Nutritional Information

Calories:

421 (30% from fat)

Fat:

14.4g (sat 4g,mono 6.8g,poly 1.2g)

Protein:

30.6g

Carbohydrate:

26.5g

Fiber:

1.7g

Cholesterol:

74mg

Iron:

2.7mg

Sodium:

592mg

Calcium:

54mg