Pork Scaloppine with White Beans and Fried Sage
Photo: Annabelle Breakey; Styling: Randy Mon
Using fresh sage is the key to giving this classic dish lots of flavor in very little time.
How to Make It
Step 1
1
Heat 1 tbsp. oil over high heat in a large frying pan. Add whole sage leaves and fry until crisp, about 30 seconds. Carefully transfer to a paper towel-lined plate (they are quite brittle when fried) and set aside.
Step 2
2
Season pork cutlets lightly with salt and pepper and spread one side of each with mustard.
Step 3
3
Reduce heat to medium-high and add butter. When foam subsides, add pork, mustard side down, in a single layer and cook, turning once, until golden brown on both sides, about 4 minutes total. Transfer to a clean plate.
Step 4
4
Heat remaining 2 tbsp. oil in same pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more. Stir in tomato and cook until it has softened slightly and released some juice, about 3 minutes. Stir in beans, minced sage, zest, 3/4 tsp. salt, and 1/2 tsp. pepper. Reduce heat to low and cook, stirring occasionally, until warm and flavors have melded, about 10 minutes.
Step 5
5
To serve, set pork on beans and top with whole sage leaves.
Step 6
6
*To butterfly a pork chop, slice it horizontally with a sharp knife almost all the way through, then open it up like a book.
Ingredients
3 tablespoons extra-virgin olive oil, divided
8 whole sage leaves plus 1 tsp. minced sage
1 1/2 pounds thin pork cutlets (8 pieces) or 4 boned, center-cut pork chops, butterflied*
Kosher salt for seasoning plus 3/4 tsp.
Pepper for seasoning plus 1/2 tsp.
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
1 small onion, diced
3 garlic cloves, minced
1 small tomato, diced, or 1/2 cup canned diced tomatoes
1 can (15 oz.) cannellini beans, drained and rinsed
1/2 teaspoon lemon zest
Directions
Step 1
1
Heat 1 tbsp. oil over high heat in a large frying pan. Add whole sage leaves and fry until crisp, about 30 seconds. Carefully transfer to a paper towel-lined plate (they are quite brittle when fried) and set aside.
Step 2
2
Season pork cutlets lightly with salt and pepper and spread one side of each with mustard.
Step 3
3
Reduce heat to medium-high and add butter. When foam subsides, add pork, mustard side down, in a single layer and cook, turning once, until golden brown on both sides, about 4 minutes total. Transfer to a clean plate.
Step 4
4
Heat remaining 2 tbsp. oil in same pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute more. Stir in tomato and cook until it has softened slightly and released some juice, about 3 minutes. Stir in beans, minced sage, zest, 3/4 tsp. salt, and 1/2 tsp. pepper. Reduce heat to low and cook, stirring occasionally, until warm and flavors have melded, about 10 minutes.
Step 5
5
To serve, set pork on beans and top with whole sage leaves.
Step 6
6
*To butterfly a pork chop, slice it horizontally with a sharp knife almost all the way through, then open it up like a book.
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