I was brought up eating Scaloppini. My mother used to make Veal Scaloppini all the time. When I saw this recipe, it took me back to Staten Island and all of those family dinners.
When I got married Big John and I used to cook all of the time. There was nothing better than coming home to one of us cooking. Big John is a good cook, but he uses every pot in the kitchen and he thinks that he has a dishwasher coming in to clean for him. So you can just imagine when he would make a scaloppini dish.
- 3–4 lb Boneless Pork Tenderloin-Sliced into Medallions
- 1/2 cup all purpose flour
- 1/2 tsp black pepper
- 1 1/2 tsp salt (I did not use this much) adjust according to taste
- 3 tbls of canola oil
- 2 tbls of unsalted butter
- 1/2 pound of Willow Mountain Mushrooms (I used a combo of button and portabello)
- 1/4 cup of Marsala wine
- 1 1/2 cups homemade chicken stock
- 2 tbls of sour cream
- 2 tbls of chives
- Place each medallion between wax paper and pound out until about 1/4 inch thick.
- Mix the flour with the salt and pepper in a shallow plate. Heat the oil in a large skillet over medium heat until almost smoking. Working in 2 batches place 1/2 the pork into the flour and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side.
- Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining pork.
- Add the butter to the skillet and heat until melted and foam. Add the mushrooms and cook, stirring often, until almost all of the liquid that the mushrooms give off has evaporated, about 5 minutes.
- Pour in the Marsala wine, increase the heat to high, stirring until all the liquid has evaporated.
- Add the chicken stock and cook for 3 minutes. Return the pork medallions to the skillet and simmer turning often until the pork is heated through and the sauce has thickened.
- Transfer the pork to a platter and stir in the sour cream and the chives into the sauce. Season with salt and pepper and spoon over the pork.