Pork scallopines with puree of chestnuts

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Photo: chefdecuisine.com

Prep Time:
15 minutes
Cooking Time:
20 minutes
Servings:
4


  • For the Pork scallopines with puree of chestnuts:
  •  Tags for<b>Pork scallopines with puree of chestnuts
  • Tags for Pork scallopines with puree of chestnuts
  • main ingredients:
  • pork Pageturner Cookbook
  • chestnut Pageturner Cookbook
  • mushroom Pageturner Cookbook
  • cream Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • Country cuisine:
  • Spain Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • season and occasion:
  • Winter Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 8 pork scallopine, thinly sliced from loin or tenderloin
      salt and pepper to taste
      1 tablespoon flour
      2 tablespoons butter
      1/2 cup chopped mushrooms
      1/4 cup chopped dill pickles
      1 tablespoon capers, drained
      1 tablespoon white vinegar
      1 teaspoon prepared mustard
      1 1/2 cups brown sauce
      For chestnut puree:
      1 pound canned whole chestnuts
      1/4 cup heavy cream
      1 teaspoon honey

    Directions

    Season pork scallopine with salt and pepper. Dredge in flour.
    Heat butter in a non-stick frying pan. Brown pork scallopines about 3 minutes on each side.
    Set aside on a plate.
    Add mushrooms, pickles, capers and vinegar to pan. Heat for 5 minutes.
    Add brown sauce.
    Add pork slices and simmer for 3 to 4 minutes.
    Chestnut puree:
    Drain and rinse chestnuts. Puree in a food processor with cream and honey until smooth.
    Serve pork with garnish and chestnut puree.

    Country cuisine Ecookbook(s) showing the recipe Pork scallopines with puree of chestnuts:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

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    Italy

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