Asiago Food 
Scaloppine are thinly sliced cuts of meat, lightly floured and pan-seared to perfection. They are tender, flavorful, and budget-friendly.
In this recipe, we focus on the delicate flavor of extra virgin olive oil to let the porcini mushrooms take center stage, but if you prefer, you can cook the meat with a knob of butter for added richness.
The dish is also highly versatile: you can choose between pork, chicken, turkey, or traditional veal. The choice of mushrooms is also flexible: use dried porcini if you are looking for a deep flavor, or frozen ones (porcini, champignons or mixed) if you prefer a quicker preparation that doesn’t require soaking.
Ingredients
- 450 g pork loin cutlets
- 40 g Asiago Food dried porcini mushrooms (or alternatively 450 g frozen porcini or “Granmisto di funghi” mixed mushrooms)
- All-purpose flour, as needed
- Half a glass of dry white wine
- 1 garlic clove, crushed
- Extra virgin olive oil
- 20 g butter (optional)
- Salt and pepper to taste
- Fresh parsley, chopped
Preparation
Prepare the mushrooms: soak the dried porcini in a bowl of lukewarm water for about 20–30 minutes. Once rehydrated, gently squeeze them to remove excess water. Do not discard the soaking water! Filter it through a fine-mesh sieve and set it aside.
In a large pan, heat a drizzle of extra virgin olive oil with the crushed garlic clove (which you can remove later). Add the rehydrated and squeezed porcini mushrooms and cook over medium heat for 10 minutes, seasoning with salt and adding a little of the soaking water during the process.
Prepare the meat: while the mushrooms are cooking, lightly pound the pork cutlets if they are too thick or uneven. Dust them evenly with flour on both sides, shaking off any excess.
Transfer the cooked porcini to a plate. In the same pan, heat a generous drizzle of olive oil (or the knob of butter) and lay in the pork cutlets. Sear them over high heat on both sides until they begin to turn golden brown.
Deglaze with the white wine and, once the alcohol has evaporated, add a little more of the mushroom soaking water. Lower the heat, season with salt and pepper, and complete the cooking by returning the porcini to the pan, allowing the flavors to meld in the final moments.
Garnish with plenty of freshly chopped parsley before serving the scaloppine piping hot.
Buon appetito!
