About an hour
Asiago & Lemon Pork Scaloppini
- 4 fast-fry boneless pork chops
- 2 eggs
- Juice of 1 lemon
- 4 lemon wedges
- 1 1/2 tsp garlic granules
- Sprinkle of chili flakes (optional)
- 1/2 cup flour
- 1/2 cup grated Asiago
- 1/4 c parsley, finely chopped
- ¾ tsp salt
- Butter to pan fry scaloppini
- 4 medium potatoes, halved & scored (directions below)
- Drizzleof olive oil
- Sprinkle of salt, pepper, and garlic granules
- 2 c fresh salad greens
- ½ c cherry tomatoes, halved
- 1/3 English cucumber, chopped
- Olive oil and Balsamic to dress salads
- 1 bunch asparagus, whole, ends trimmed
Step by Step Instructions
Set the oven to 375°
We are serving Armadillo Potatoes with dinner tonight – so while preparing the potatoes get a visual of an armadillo’s back in your mind. That’s what the top of the potatoes will resemble. Cut the potatoes in half length wise and use a sharp knife to score the tops in very thin sections. Cut down about ½” but don’t cut through. Where the potato thins to the ends leave about ¼” uncut at the bottom.
Place the potatoes on a parchment lined baking sheet and drizzle olive oil over top then sprinkle with salt, pepper, and garlic granules. Pop them into the oven for 45 – 55 minutes until they are golden and tender (cooking time will vary depending on the size of the potatoes).
If you’re going to serve asparagus (optional) with this meal, prep them now. Place the asparagus onto a plate and drizzle with a bit of olive oil. Use a pastry brush or your hands to gently spread the olive oil evenly over the asparagus, sprinkle lightly with salt and pepper then line them up on a parchment lined baking sheet and set aside.
Place all salad ingredients, except the dressing, into a bowl and set aside in the fridge until you are ready to serve.
Next pound the pork chops to ¼” thickness with a meat mallet and set aside.
Whisk eggs with garlic granules and lemon juice in a small bowl then pour into a shallow dish (a pie plate or cake pan work well).
In a separate bowl, mix flour, Asiago, parsley, chili flakes, and salt until well combined, then pour into a shallow pan (a pie plate or cake pan work well here also).
When the potatoes are about 15 minutes from being done pop the asparagus into the oven beside them then melt a pat of butter in a large heavy skillet over medium heat.
Dip a scaloppini into the egg wash. Let the excess drip off then press the scaloppini into the flour mixture and shake off the excess. Place the scaloppini into the heated pan. If you are using a large skillet, you’ll be able to cook two at a time, so prepare another scaloppini as above and place it in the pan beside the first. Pan fry the pork for 2 – 4 minutes per side (depending on how thick or thin you made them) until crisp and golden brown then remove to a warm spot on the stovetop and cover lightly with tin foil to keep warm while you prepare the last two scaloppini.
When the scaloppini and potatoes are done share the potatoes, salad, and a lemon wedge over 4 plates, place a scaloppini alongside and top with asparagus (optional). Drizzle olive oil and balsamic over the salads then serve and enjoy this delightful and flavorful dinner!