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Scaloppine ai Funghi | Served in 20 minutes
(0)
20 min
Quick
Gurkerl Küche
Zarte Schweinsmedaillons in einer samtigen Weißwein-Buttersauce mit frischen Champignons und Petersilie. Ein italienischer Feierabend-Klassiker, der in nur 20 Minuten auf dem Tisch steht.
Ingredients
Preparation method
Preparation
Pat the pork tenderloin dry, cut into approx. 1.5 cm thick medallions, and gently pound them between cling film with a meat pounder or the bottom of a heavy pan to a thickness of about 5 mm. Season the medallions on both sides with salt and freshly ground pepper and lightly dredge in plain wheat flour (tap off any excess flour).
Clean the mushrooms and cut them into even slices. Peel and finely chop the garlic. Wash the flat-leaf parsley, shake dry, and finely chop. Measure out the white wine and set aside.
Cooking & Sauce
In a wide pan, heat 20 ml of olive oil and 10 g of butter over medium-high heat. Add the floured pork medallions and sear vigorously for about 1.5 to 2 minutes on each side until nicely golden brown. Remove from the pan and keep warm on a plate in the preheated oven at 70 °C.
Chef's tip
The butter for thickening the sauce should be fridge-cold – this allows it to emulsify perfectly with the white wine reduction, resulting in a wonderfully glossy consistency.
Lightly dusting the medallions with flour protects the tender meat from drying out and gives the sauce a subtle thickness without needing any heavy cream.
70 min
Under an hour
