Pork Scallops in Green Sauce / Scaloppine di Maiale in Salsa Verde
Pork Scallops in Green Sauce / Scaloppine di Maiale in Salsa Verde SERVES 6 Salsa verde, green sauce, is the secret to the success of this boneless pork cutlet
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Cooking tools:
- Food processor
- Saucepan
- Saute pan
- Stove
- Colander
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Serving platter
Ingredients
- 3/4 cup packed flat leaf parsley, stems removed
- 1/2 cup packed fresh basil leaves, stems removed
- 1 tablespoon fresh lemon juice
- 12 tablespoons unsalted butter, at room temperature
- 4 cloves garlic, chopped
- 1/2 cup walnut pieces
- Fine sea salt to taste
- Grinding of coarse black pepper
- 5 tablespoons Filippo Berio Extra-Virgin Olive Oil
- 1 1/2 pounds thin sliced (about 1/4-inch thick) pork cutlet
- 1/2 cup sliced mushrooms (button, cremini, portobello, or porcini)
- INGREDIENTS
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