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Pork Scallops in Green Sauce

Scaloppine di Maiale in Salsa Verde


Salsa verde, green sauce, is the secret to the success of this boneless pork cutlet dish. Without the sauce the meat is rather bland. Use thin, pounded slices of pork for the scallopine. A trick for keeping the sauce looking green is to drop the parsley and basil leaves in boiling water for 30 seconds, then drain and dry them before making the sauce. The sauce is also good served over pasta or mixed into risotto.


3/4 cup packed flat leaf parsley, stems removed

1/2 cup packed fresh basil leaves, stems removed

1 tablespoon fresh lemon juice

12 tablespoons unsalted butter, at room temperature

4 cloves garlic, chopped

1/2 cup walnut pieces

Fine sea salt to taste

Grinding of coarse black pepper

5 tablespoons Filippo Berio Extra-Virgin Olive Oil

1 1/2 pounds thin sliced (about 1/4-inch thick) pork cutlet

1/2 cup sliced mushrooms (button, cremini, portobello, or porcini)


Pour 4 cups of water in a saucepan and bring to a boil; add the parsley and basil and blanch the leaves for about 30 seconds or just until they are limp. Drain the leaves and dry them on paper towels.

Put the leaves, lemon juice, butter, garlic, and walnuts in the bowl of a food processor. Pour about 2 to 3 tablespoons of the olive oil through the feed tube with the motor running. Process the mixture until a smooth paste forms. If more oil is needed, add it through the feed tube. The sauce should be fluid but not too thin. Transfer the sauce to a small bowl and set aside.

Pour 2 tablespoons of the olive oil into a large sauté pan, heating it until the oil begins to shimmer. Brown the pork pieces a few at a time on both sides, adding additional olive oil if the pan gets dry. As the pieces brown, remove them to a dish. Stir in the mushrooms, adding a little more oil if necessary and cook them over medium heat until they exude their liquid and begin to brown.

Return the cutlets to the pan, lower the heat and stir in the sauce. Gently mix all the ingredients until hot. Transfer the pork and sauce to a platter and serve immediately.

This recipe is from CIAO ITALIA IN UMBRIA by Mary Ann Esposito, published by St. Martin's Press in 2002.


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