I have made scallopini several times, and it always helps when I need a quick and tasty meal without complications. The last time, I used pork shoulder because that’s what I had in the fridge, even though the classic recipe is made with veal or chicken. It’s prepared quickly, and the ingredients are quite simple. What I liked is the balance between the tender meat, the saltiness of the ham, the tangy capers, and the sauce that ties everything together.
Quick Info
Total Time: about 30 minutes
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Servings: 4
Difficulty: easy
Recipe Type: main, adapted Italian
Ingredients
1 kg pork shoulder
200 g ham
2-3 tablespoons all-purpose flour
2 small tomatoes
2 tablespoons capers
2 cloves garlic
100 ml olive oil
100 ml wine (preferably white)
salt
pepper
Preparation Method
1. Slice the meat into appropriately sized pieces, not too thin. I cut slices about one centimeter thick, then gently pound them to make them uniform without turning them into paper-thin sheets.
2. Season the meat slices with salt and pepper on both sides.
3. Dice the ham into small cubes. If you have patience, peel the tomatoes and then chop them finely. Peel and finely chop the garlic.
4. Dredge the meat in flour, making sure to coat each piece evenly without excess.
5. In a large skillet, heat the olive oil. Fry the meat slices over medium heat on both sides until they get a bit of color. This takes about 2-3 minutes per side, depending on thickness. As they are done, remove them and set them aside on a plate.
6. In the same skillet, add the diced ham to the remaining oil. Sauté lightly, stirring occasionally, until golden.
7. Add the chopped tomatoes, capers, and garlic to the ham. Allow it to cook for a few minutes over medium heat, until the tomatoes soften and the flavors meld.
8. Pour the wine over the mixture in the skillet. Stir and season with salt and pepper, depending on how salty the ham and capers are.
9. Simmer for a few minutes over medium heat until the sauce thickens and the tomatoes are fully softened. If the sauce reduces too much, you can add a splash of water or wine.
10. Return the meat slices to the skillet, placing them in the sauce. Let everything cook on low heat for 2-3 minutes to heat through together.
11. Serve the dish warm, with the sauce poured over the top. It pairs well with a simple side – boiled potatoes, mashed potatoes, or rice.
Why I Make This Recipe Often
It’s the kind of dish you can prepare in 30 minutes, even when you don’t feel like cooking something complicated. You don’t need rare ingredients, and you can easily adapt the recipe based on what you find in the fridge. The flavor is balanced, it’s not heavy, and it doesn’t require much attention while cooking.
Tips and Variations
Tips
If you have very salty ham, taste the sauce before adding more salt.
Don’t pound the meat too thin; otherwise, it risks drying out.
The oil should be well heated when frying the meat; otherwise, the flour absorbs too much oil.
Use a large enough skillet so the meat doesn’t crowd while frying.
Substitutions
Pork can be replaced with veal or chicken breast, depending on your taste or what you have on hand.
The ham can be substituted with bacon or prosciutto, just make sure it’s smoked or cured.
Fresh tomatoes can be replaced with canned tomatoes if you don’t have fresh ones available.
You can skip the capers, but you’ll lose a bit of the distinctive flavor.
Variations
You can add a squeeze of lemon at the end for an extra kick of acidity.
If you want a thicker sauce, let it reduce more while cooking or add another half tablespoon of flour at the beginning when frying the meat.
Serving Ideas
The simplest way is with mashed potatoes or white rice. It also goes well with sautéed vegetables or even a green salad.
If you want a more filling lunch, serve it with a slice of crusty bread.
Frequently Asked Questions
1. Can I use another type of meat instead of pork?
Yes, it works very well with veal or chicken breast, cut into slices and lightly pounded.
2. Should the ham be raw or cooked?
Ideally, it should be dry-cured ham, but any type of cured or aged ham or bacon can be used for flavor.
3. If I don’t have wine, can I omit it?
Yes, if you don’t have wine on hand, you can use a bit of water or clear vegetable broth. The final flavor will be less aromatic, but the recipe will still work.
4. Can I prepare the dish a few hours in advance?
Yes, but I recommend adding the meat to the sauce just before serving to prevent it from becoming too dry when reheated.
5. How do I adjust the sauce if it’s too salty?
If it turns out too salty due to the capers or ham, add a bit of water or chopped tomatoes and let it simmer for another minute.
Nutritional Values (approximate)
Per serving (from 4):
Calories: about 400-500 kcal
Protein: 35-40 g
Fat: 18-22 g
Carbohydrates: 10-15 g
These values may vary depending on the exact type of meat, the amount of oil used for frying, and how much sauce remains on the plate. Capers and ham add salt, while the wine mostly evaporates.
Storage and Reheating
The dish can be stored in the refrigerator in a sealed container for up to 2 days. To reheat, place everything in a skillet with a bit of sauce or a tablespoon of water to prevent the meat from drying out. I do not recommend freezing; the texture of the meat may suffer after thawing and reheating. It is best enjoyed fresh.
Quick Info
Total Time: about 30 minutes
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Servings: 4
Difficulty: easy
Recipe Type: main, adapted Italian
Ingredients
1 kg pork shoulder
200 g ham
2-3 tablespoons all-purpose flour
2 small tomatoes
2 tablespoons capers
2 cloves garlic
100 ml olive oil
100 ml wine (preferably white)
salt
pepper
Preparation Method
1. Slice the meat into appropriately sized pieces, not too thin. I cut slices about one centimeter thick, then gently pound them to make them uniform without turning them into paper-thin sheets.
2. Season the meat slices with salt and pepper on both sides.
3. Dice the ham into small cubes. If you have patience, peel the tomatoes and then chop them finely. Peel and finely chop the garlic.
4. Dredge the meat in flour, making sure to coat each piece evenly without excess.
5. In a large skillet, heat the olive oil. Fry the meat slices over medium heat on both sides until they get a bit of color. This takes about 2-3 minutes per side, depending on thickness. As they are done, remove them and set them aside on a plate.
6. In the same skillet, add the diced ham to the remaining oil. Sauté lightly, stirring occasionally, until golden.
7. Add the chopped tomatoes, capers, and garlic to the ham. Allow it to cook for a few minutes over medium heat, until the tomatoes soften and the flavors meld.
8. Pour the wine over the mixture in the skillet. Stir and season with salt and pepper, depending on how salty the ham and capers are.
9. Simmer for a few minutes over medium heat until the sauce thickens and the tomatoes are fully softened. If the sauce reduces too much, you can add a splash of water or wine.
10. Return the meat slices to the skillet, placing them in the sauce. Let everything cook on low heat for 2-3 minutes to heat through together.
11. Serve the dish warm, with the sauce poured over the top. It pairs well with a simple side – boiled potatoes, mashed potatoes, or rice.
Why I Make This Recipe Often
It’s the kind of dish you can prepare in 30 minutes, even when you don’t feel like cooking something complicated. You don’t need rare ingredients, and you can easily adapt the recipe based on what you find in the fridge. The flavor is balanced, it’s not heavy, and it doesn’t require much attention while cooking.
Tips and Variations
Tips
If you have very salty ham, taste the sauce before adding more salt.
Don’t pound the meat too thin; otherwise, it risks drying out.
The oil should be well heated when frying the meat; otherwise, the flour absorbs too much oil.
Use a large enough skillet so the meat doesn’t crowd while frying.
Substitutions
Pork can be replaced with veal or chicken breast, depending on your taste or what you have on hand.
The ham can be substituted with bacon or prosciutto, just make sure it’s smoked or cured.
Fresh tomatoes can be replaced with canned tomatoes if you don’t have fresh ones available.
You can skip the capers, but you’ll lose a bit of the distinctive flavor.
Variations
You can add a squeeze of lemon at the end for an extra kick of acidity.
If you want a thicker sauce, let it reduce more while cooking or add another half tablespoon of flour at the beginning when frying the meat.
Serving Ideas
The simplest way is with mashed potatoes or white rice. It also goes well with sautéed vegetables or even a green salad.
If you want a more filling lunch, serve it with a slice of crusty bread.
Frequently Asked Questions
1. Can I use another type of meat instead of pork?
Yes, it works very well with veal or chicken breast, cut into slices and lightly pounded.
2. Should the ham be raw or cooked?
Ideally, it should be dry-cured ham, but any type of cured or aged ham or bacon can be used for flavor.
3. If I don’t have wine, can I omit it?
Yes, if you don’t have wine on hand, you can use a bit of water or clear vegetable broth. The final flavor will be less aromatic, but the recipe will still work.
4. Can I prepare the dish a few hours in advance?
Yes, but I recommend adding the meat to the sauce just before serving to prevent it from becoming too dry when reheated.
5. How do I adjust the sauce if it’s too salty?
If it turns out too salty due to the capers or ham, add a bit of water or chopped tomatoes and let it simmer for another minute.
Nutritional Values (approximate)
Per serving (from 4):
Calories: about 400-500 kcal
Protein: 35-40 g
Fat: 18-22 g
Carbohydrates: 10-15 g
These values may vary depending on the exact type of meat, the amount of oil used for frying, and how much sauce remains on the plate. Capers and ham add salt, while the wine mostly evaporates.
Storage and Reheating
The dish can be stored in the refrigerator in a sealed container for up to 2 days. To reheat, place everything in a skillet with a bit of sauce or a tablespoon of water to prevent the meat from drying out. I do not recommend freezing; the texture of the meat may suffer after thawing and reheating. It is best enjoyed fresh.