Pork Scaloppine With Tomato Basil Sauce
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
41
Spice
36
Sweetness
55
Sourness
33
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
3 tbsps
Olive Oil1 tbsp
Cognac1 tbsp
Mustard (grainy)3 tbsps
Heavy Cream1 tbsp
Basil (finely chopped)1 tsp
Balsamic Vinegar1 tsp
Whole Black Peppercorns6 sprigs
Parsley (fresh flat-leaf)2 stalks
Celery (cut into 1/3)680 g
Chicken Wing6 cups
Water (cold)Directions:
1
Pound pork pieces between 2 pieces of plastic wrap to 1/4-inch thick with a rolling pin
2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until just smoking
3
Season pork on both sides with salt and pepper
4
Add meat to pan, and cook until browned
5
(There will be a release of juices on the surface of the meat after it has been turned
6
) Transfer meat to a platter, and keep warm
7
Pour off any excess fat from skillet, and discard
8
Meanwhile, heat a grill pan over medium-high heat
9
Return skillet to heat, add the shallot, and cook for about 1 minute
10
Remove skillet from heat, and deglaze with cognac
11
Return skillet to stove, and carefully ignite with a match
12
When flames subside, add chicken stock and mustard; reduce to thicken, 1 to 2 minutes
13
Add heavy cream, tomato, basil, and salt and pepper,to taste
14
Cook until heated through, about 1 minute
15
Remove from heat, and serve sauce over pork
16
Meanwhile, toss radicchio with remaining 2 tablespoons olive oil and salt and pepper, to taste
17
Place on preheated grill pan, turning as it begins to color
18
Remove from grill pan, drizzle with balsamic vinegar, and serve with pork scaloppine
19
Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot
20
Add stock and 6 cups cold water
21
Bring to a boil
22
Reduce to a very gentle simmer, and cook for 45 minutes
23
Liquid should just bubble up to the surface
24
A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard
25
Repeat as needed
26
After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle
27
Remove the meat from the bones, set the meat aside, and return the bones to the pot
28
Shred the chicken, and set aside in the refrigerator until ready to use
29
Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed
30
The chicken bones will begin to disintegrate
31
Strain the stock through a fine sieve into a very large bowl
32
Discard the solids
33
Place the bowl in an ice bath, and let cool to room temperature
34
Transfer to airtight containers
35
Stock may be refrigerated for 3 days or frozen for 4 months
36
Refrigerate for at least 8 hours, or overnight
37
If storing, leave fat layer intact to the seal the stock
38
Before using, remove the layer of fat that has collected on the surface
39
Yield: 5 quarts