Don't miss out on Mario's healthy Italian version of schnitzel!
ingredients
method
ingredients

Almond Crusted Scallopini with Apples & Arugula

  • 1 1/2 pounds pork tenderloin (cut into medallions and pounded thin, about 1/4-inch)
  • 1 1/2 cups almond flour
  • 3 cloves garlic
  • 3 tart apples (such as Granny Smith, peeled & thinly sliced)
  • freshly grated nutmeg (to taste)
  • 2 ounces Brandy
  • 4 cups arugula (chopped)
  • Kosher salt freshly ground black pepper (to taste)
  • extra-virgin olive oil
step-by-step directions
step-by-step directions
  • Season the pork cutlets with salt on all sides. Place the almond flour in a shallow dish and season with salt and pepper.
  • Dredge the pork in the seasoned almond flour, allowing excess to fall off.
  • Add a 1/4 inch of olive oil to a large saute pan over medium-low heat. Place a few dredges pieces of pork into the hot oil and cook until golden, then flip and cook until golden on both sides, about 2-3 minutes per side.
  • Meanwhile, heat a second skillet over medium-high with a few tablespoons of oil. Add the garlic and cook until light golden. Add the apples, season with a pinch of salt and freshly grated nutmeg.
  • Once the Apples take on a bit of color, add the Brandy and carefully ignite with a match or long-stick lighter. Cook until the flames subside. Add the arugula and toss to combine. 
  • Serve the apples and arugula over the scallopini and finish with a drizzle of olive oil.

Watch how its made

Watch Video

Almond Crusted Scallopini with Apples & Arugula

comments ()
4.0 stars based on 4 reviews
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.