Pork Scallops Supreme
This elegant pork cutlet dish is perfect for a candlelit dinner. Serve with a tossed salad and crusty bread.
1 pound pork loin scallops or cutlets
2 tablespoons butter
2 tablespoons diced carrots
2 tablespoons diced celery
2 tablespoons diced onion
1 tablespoons chopped parsley
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
1 large egg yolk, lightly beaten
1/2 cup dry red wine
1 1/2 teaspoons all-purpose flour
1 pound fresh asparagus spears, cleaned and cooked
1 carrot, thinly sliced and cooked
4 mushrooms, sliced and sautéed
- Heat 1 tablespoon butter in medium saucepan; add carrots, celery, onion and parsley. Cook and stir until tender. Stir in 2 tablespoons flour, then chicken broth. Bring to a boil and simmer 30 minutes. Strain; there should be 2 cups.
- Stir 1 cup broth mixture into the beaten egg yolk, return to heat for a few seconds. Keep warm.
- Melt remaining butter in large frypan. Saute pork cutlets until browned; remove from pan and keep warm.
- Add remaining chicken broth to pan; mix a little wine with 1 1/2 teaspoons flour and add to pan with remaining wine. Cook and stir until mixture boils and thickens. Return meat to sauce and heat.
- To serve, spoon wine sauce over bottom half of 4 plates; spoon egg sauce over top half. Arrange pork in center of plates. Garnish with asparagus, carrot and mushrooms slices.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.