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Scaloppine alla Valdostana | Tenderly gratinated
(0)
20 min
Quick
Gurkerl Küche
Zarte Schweinslungenbraten-Medaillons, belegt mit feinem Parmaschinken und herzhaftem Bergkäse, in Weißweinsauce im Backrohr gratiniert. Ein schneller italienischer Herbstklassiker in nur 20 Minuten!
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (or grill function). Cut the pork tenderloin into medallions approx. 1.5 cm thick and gently flatten them between cling film using the heel of your hand or a meat mallet.
Cut the alpine cheese into thin slices. Wash the fresh sage and pat dry. Lightly dust the underside of the medallions with flour and season subtly with pepper and a little salt (caution: the ham and alpine cheese already provide plenty of seasoning).
Frying & baking in the oven
In an ovenproof pan, heat the olive oil and half of the butter over medium to high heat. Sear the medallions on the floured underside for approx. 1.5 to 2 minutes until lightly browned.
Chef's tip
Fluffy mashed potatoes, crispy oven-roasted rosemary potatoes, or braised Mediterranean vegetables make excellent classic side dishes.
If your pan does not have an ovenproof handle, simply transfer the medallions to a shallow baking dish after searing, pour the pan juices along with the wine over them, and bake them in that.
70 min
Under an hour
