Pork Scaloppine With Marsala & Mushrooms
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1 lb Pork tenderloin; cut into slices 1/4 to 1/2" thick
- 2/3 c Marsala
- Salt & pepper
- Dip
- 1 Shallot; minced
- Flour
- 6 tb Clarified butter
- 6 lg Mushroom; thinly sliced
- 1/3 c Chicken stock
- 2 tb Butter, unsalted; cut into pieces
Possible health benefits
General information, not medical advice.
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Flour
Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims
- Selenium contributes to the normal function of the immune system.
- Selenium contributes to the normal thyroid function.
- Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Place the pork slices between two sheets of plastic wrap. Flatten each piece to thickness of about 3/16". Dip the slices lightly in flour, shaking off the excess.
- Preheat the oven to 200 F. Heat half the clarified butter in a heavy large skillet over medium-high heat until it is hot but not brown. Add the pork to the skillet in batches so their sides do not touch and saut them until golden, about two to three minutes per side; add butter as needed. Transfer to a platter and keep warm in the oven. Pour off all but about two tablespoons of butter from the skillet. Place over high heat, and add the mushrooms and shallot. Saut until they begin to color. Blend in the Marsala and stock.
- Boil over high heat, scraping up any browned bits clinging to bottom of pan, until reduced by half. Remove from heat and add remaining butter, swirling until it is well blended and the sauce is slightly thickened. Taste and season with salt and pepper. Pour over the pork and serve.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Blender
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Chef's knife
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Cutting board