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Balsamic Pork Scallopini Over Creamy Noodles


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  • For Balsamic Pork Scallopini
  • 4 pork cutlets
  • 1 cup all-purpose flour
  • 1/4 cup olive oil
  • 1 medium onion, chopped
  • 1/2 red bell pepper, chopped
  • 6 garlic cloves, minced
  • 2 cups chicken broth
  • 1/2 cup fresh basil, chopped
  • 2 tbsp balsamic vinegar
  • salt and pepper to taste
  • For Creamy Noodles
  • 1/2 package (16 oz pkg) egg noodles
  • 1/2 cup heavy cream or half and half
  • 1/4 cup Parmesan cheese, grated
  • 4 oz cream cheese
  • 2 tbsp butter
  • 1/2 tsp garlic powder
  • salt and pepper to taste



Step 1

Season flour with salt and pepper. Dredge pork cutlets in flour.
Heat oil in a large skillet over medium-high heat; add pork and brown on both sides. Set aside.
Add onion and red peppers to the pan; saute until onion is tender. Add garlic; cook 1 minute longer. Add the broth, basil, vinegar and season with salt and pepper.
Return pork to the pan. Cover and cook over low heat for 15 minutes or until meat is tender.
Meanwhile, in a Dutch oven, cook noodles according to package directions. Drain; stir in the cream, the cheese, butter, butter, salt, pepper and garlic powder.
Serve pork over noodles.


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