Wednesday, January 6, 2010

Pork Scallopini with Mushrooms in a Sherry and Marsala Wine Reduction

Copyright © 2010
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Level II
Yield: 4-6 Pieces of Pork

  • 4-6 Thin cut pork chops (thinner the better)
  • 1 1/2 Cup Sherry Cooking Wine
  • 1/2 Cup Marsala Cooking Wine
  • 2-3 Cups Canola or Vegetable Oil for Frying
  • 1 Cup flour
  • 1 Large Egg
  • 1/4 Cup Milk (any variety is fine)
  • 1/2 Cup Finely Diced Onion
  • 2 Cups Sliced White Mushrooms
  • 1/2 Tbsp minced Garlic
  • 4 Tbsp Butter
  • 1 Tbsp Seasoned Salt
  • 1 Tbsp Grated Parmesan
  • 1 tsp red pepper flakes (optional)
  • 2 Sets of tongs (recommended)

Prepare vegetables if necessary.  Preheat the oven to its lowest setting for warming.

The Pork
Cut the pork into 3-4" squares or strips.  Place between layers of plastic wrap and pound each piece of pork until 1/4" thick.  If you think you're done pounding...make it just a little thinner!

Add 2-3 Cup of oil to a small-medium pan for frying and heat oil on medium-high (6 on my dial).  Let oil heat for at least 7-10 minutes before beginning to fry.

Next create 2 dipping stations: flour in one and an egg wash in the other (1 egg, 1/8 cup milk - whisk thoroughly). Using one set of tongs, dip the pork in egg wash, let the excess drip off and then lightly coat with flour.  Using the same tongs drop the pork into the heated oil.  Repeat process to queue up the next piece of pork in the flour dish.

Cook the pork for 3 minutes and using the 2nd set of tongs flip in the oil and cook for 1-2 additional minutes until golden brown.  Using the second set of tongs transfer the cooked pork onto an ovenproof plate or dish and cover with foil.

Repeat until each piece is cooked.  Place pork in the oven to keep warm once all pieces are done if more time is needed to make sauce.

Note: If using a larger dish (with more oil), it's ok to cook several pieces at once.  I prefer to use a smaller pan with less oil and fry each piece individually.

The Mushroom Sauce
Melt 2 Tbsp of butter in a medium pan over MEDIUM-HIGH heat and add the mushroom.  Saute for 5 minutes stirring frequently.  Add seasoned salt and continue to saute until browned and soft.  Remove mushrooms from pan and add garlic and onions (do not clean pan).  Continue to saute on medium-high until onions begin to turn translucent.

Add both cooking wines and turn heat up to HIGH.  Simmer the liquid on high stirring frequently until sauce reduces to 1/3 of the original (about 5 minutes).  Lower heat to MEDIUM and stir in mushrooms, 2 tbsp butter, red pepper flakes and remaining 1/8 cup of milk.  Heat for another 2-3 minutes until sauce thickens slightly and mushrooms are piping hot.

Pour over pork and sprinkle with Parmesan cheese.  Serve immediately and enjoy!

Chef's Notes
  • Be sure to use an oil with a high heat smoke point for the deep frying.  This will help prevent your home from smelling like burnt pork for the next few days.
  • It is normal for the frying oil to begin to get cloudy after a few pieces of pork are cooked.  You might even smell a bit of burning.  That's ok!  The flavor from each piece of meat will compound making the last one the best one.
  • Just make sure you have enough oil in there initially to cover the meat thoroughly and try not to add any additional once you've begun. Using the same oil for the entire job helps ensure an even temperature and will help produce consistent results.

1 comment:

  1. As we know that sherry wine has a very minimal alcohol content, then we can use this safely even for cooking.


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