Scaloppine is traditionally cooked in a skillet, but when using a nut coating in place of flour, an oven method works better. To pound the meat evenly, be sure to start in the center of each piece and use short, flattening strokes.
4 servings
20 minutes
15 minutes
35 minutes
Ingredients
12 ounces pork tenderloin, trimmed
1/2 cup unsalted pistachios
1 teaspoon paprika
1/4 teaspoon salt
1 egg white
1 tablespoon cold water
4 lime wedges
Instructions
Preheat the oven to 375°F. Cover a baking sheet with foil. Set aside.
Place the pork on a work surface. Cut into 8 slices, each 3/4" thick. With a scaloppine pounder or a rolling pin covered in plastic wrap, flatten to 1/4" thickness.
Place the pistachios in a grinder or a food processor fitted with a metal blade. Process until finely ground. Transfer to a large sheet of wax paper. Add the paprika and salt. Toss to combine. Beat the egg white and water in a bowl with a fork. With a pastry brush, coat both sides of the pork scaloppine with the egg white mixture. Sprinkle the nut mixture on both sides of the pork, pressing to adhere. Place the scaloppine in a single layer on the prepared baking sheet.
Bake for 15 minutes or until the pork is sizzling and cooked through. Serve with the lime wedges.
