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Writer's pictureCarl Gibbens

Mushroom Pork Scaloppini & Pasta with Broccoli


European meal with flair, but pretty easy for this meal. Made this whole meal in less than 30 minutes.


Ingredients for Pork Scaloppini

1 lb. pork cutlets, pounded thin

1/2 cup bread crumbs

1/4 cup flour

1 tbsp. Roasted Vegetable Blend

Oil for skillet (shallow depth)


Ingredients for Mushrooms

6 oz. mushrooms, sliced

1 tbsp. olive oil

1 tsp. Not-Over Seasoned Salt blend

3 tbsp. white wine (Optional)

2 tbsp. butter (to finish)


Ingredients for Pasta with Broccoli

6 oz. pasta, small (I used stars here)

Broccoli florets, small pieces

1 tbsp. butter

1/3 cup half & half

1 tbsp. (about) Roasted Vegetable Blend


Directions:

Pork cutlets

Mix flour, bread crumbs, and Roasted Vegetable Blend

Dredge pork cutlets in the crumb mixture, coat well

Fry on medium-high heat in shallow oil

Directions:

Mushrooms

Heat olive oil in a sauté pan

Add mushrooms, and cook until edges start to look clear

Sprinkle on Not-Over Seasoned Salt

Optional: add wine and reduce to half volume

Remove from heat and stir in butter quickly until melted

Directions:

Pasta with Broccoli

Cook pasta until half done (about 5 minutes)

Add broccoli and cook pasta until done

Drain well, return to the pot, and reduce the heat to low

Add half & half, butter, and Roasted Vegetable Blend

Simmer about 1 minute, remove from heat, and let stand for 1 minute

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