Saturday, September 28, 2013

Pork Scaloppine al Marsala


Friday 20 September
We had some thin pork scaloppine from the freezer, so decided to make them the way Marcella Hazan makes scaloppine di vitello al Marsala.  Unfortunately, we followed her direction to dust with flour, which may work with larger veal scaloppine, but not with these little pork cutlets, which can't be overcooked or they'll turn to shoe leather.  Result: the coating was slimy rather than crisp, though the sauce made up for it a bit.  
On the side we had the last of the Spice Goddess pole beans.  Oh well, you can't hit a home run every time.

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