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Pork Scaloppine Stuffed with Mortadella

Pork Scaloppine Stuffed with Mortadella

Serves 8


2 pound pork scaloppini, thinly sliced from a pork loin or tenderloin

½ pound mortadella, sliced thin

2 large eggs

½ cup whole milk

1 cup grated Parmigiano Reggiano cheese

2 cups fresh breadcrumbs

1 teaspoon fresh thyme leaves

1 tablespoon chopped fresh Italian parsley

1/8 teaspoon freshly grated nutmeg

1 teaspoon Sea salt

½ teaspoon freshly grated black pepper

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1 small onion, peeled & finely chopped

1 celery stalk finely chopped

1 tablespoon dry porcini mushrooms, soaked in water

1 cup dry white wine

¼ cup tomato sauce

1 cup beef stock


1. Lightly pound pork scaloppini with a flat mallet; cover with plastic wrap to prevent the meat from tearing. Season each pork slice with salt and pepper, top with mortadella.

2. In a small bowl, mix together the bread crumbs, milk, eggs, cheeses, thyme, parsley, nutmeg, salt and pepper. Keep the mixture moist with a little of the prepared stock.

3. Place a spoonful of bread mixture on top of the pork slices. Roll up each slice and secure with a toothpick or tie with string.

4. Melt butter and oil in a twelve-inch sauté pan and cook onion, celery, and mushroom. Cook until onion is transparent. In the sauté pan, brown pork involtini on all sides. Add wine, porcini water, tomato sauce and stock and bring to a boil. Lower the heat and simmer for twenty-five minutes. Remove from heat and place the pork in a serving dish. Adjust the seasoning of the sauce with salt and pepper and serve.

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