Updated: 10/06/2016 3:57 PM | Print Story |  Email

TCL Goes Hog Wild: Lemon Rosemary Pork Scaloppini

Executive Chef of Doubletree by Hilton, Bryan Schouten, prepares a thinner cut of pork – a Lemon Rosemary Pork Scaloppini.  Thanks to the MN Pork Board for sponsoring TCL Goes Hog Wild week.  You can find more recipes and cooking videos at PorkBeInspired.com.



Lemon Rosemary Pork Scaloppini

1 tablespoon olive oil
1 pound thin-sliced Pork loin
TT Salt and Pepper
1 tsp rosemary, fresh and minced
1 tsp garlic, minced
1 large lemon zest and juice
1 cup Chicken Stock
1 can Cream of Celery Soup
Wild rice blend and broccoli


Heat a sauté pan over medium-high heat. 

Once the pan is hot add oil and the pork slices season with salt pepper, rosemary and cook until golden both sides, about 9 minutes.

Remove the pork from the skillet, cover and keep warm.

Sautee the garlic and add the lemon juice, lemon zest, combine with stock and soup in the skillet.

Return the pork to the skillet and serve over wild rice blend and broccoli.


Pork Parmesan With Marinara and Linguine

Pork Parmesan

1 pound thin-sliced Pork loin
TT Salt and Pepper
¾ cup all-purpose flour
2 eggs whipped
¾ cup panko breadcrumbs
½ cup parmesan cheese, grated
¼ cup Italian parsley chopped
¼ cup olive oil
½ cup mozzarella cheese, shredded
14 oz favorite marinara sauce
1 oz basil for serving, if desired
½ cup parmesan cheese, shredded
1 lb. seasoned buttered Linguine
½ lb. Seasoned Green Bean


Season pork with salt and pepper

Pre heat oven to 170 F

Add the flour to a shallow dish in a another shallow dish add the eggs and set aside

Combine the breadcrumbs, parmesan, and parsley to another shallow dish

Dip the pork into the flour next the egg and finally the breadcrumbs set aside on sheet pan

                *Note keep 1 had for the flour and breadcrumbs and the other had for the egg

Pre heat a large sauté pan over medium high

Add the oil and sauté pork in hot pan for 3-4 minutes on each side until golden grown

Remove the pork and place on a sheet pan top with mozzarella cheese hold in warm oven

Place pork parmesan on a bed of linguine and bean around the outside, top pork with hot sauce and a sprinkle parmesan and basil for serving