Pork Scaloppine

By á-2799

Ingredients

• 1 1/2 lb pork loin, cut crosswise into 6 slices
• Coarse salt and fresh pepper
• flour for dredging
• 2 tbsp olive oil ++
• 3 tbsp unsalted butter
• 1 tbsp salt packed capers, rinsed and chopped
• 1 tbsp chopped fresh rosemary leaves
• 1 tbsp chopped fresh sage leaves
• 1/2 c dry white wine
• 4 c arugula, tough stems trimmed

Preparation

Step 1

Pound pork slices to 3/8" thick, season with salt and pepper, dredge in flour, shaking off excess. Transfer to a wire rack and let stand 10 min.
Heat 1 tbsp oil in a large saute pan over med high heat and then add 1 tbsp butter and melt, swirling to coat bottom of pan. Add 3 pork slices in a single layer and cook, flipping once, until both sides are golden brown and pork is cooked through, about 4 min total. Transfer to a platter and loosely cover with foil. Repeat. Add capers and herbs and cook over med high heat, stirring just until fragrant, less than 30 seconds. Add wine and cook until reduced by half. Stir in remaining tbsp butter and pour sauce over pork. Add arugula to platter and drizzle with oil.