Food Network star Ree Drummond calls her pork schnitzel recipe “quick” for a reason: It’s ready in no time and perfect for quick weeknight dinners.
According to the Food Network personality, the best part of the whole dish is the deliciously salty and lemony sauce that accompanies it. It’s so good, she says she wouldn’t mind drinking it through a straw.
Drummond calls her Speedy Pork Scaloppine an “easy, pretty dinner”
In her cookbook The pioneer cooks super easythe mother-of-four praises this easy-to-prepare dish as the perfect recipe for busy home cooks.
“This is a light, pretty dinner for any night of the week and easy to put together for two or more,” writes Drummond.
The highlight of the dish, she added, is its flavorful sauce: “I like to use pork instead of the typical chicken and scallops, but it’s really the lemony wine and caper sauce that’s the star of the show.” I could drink it through a straw!”
Ree Drummond’s pork dish is quick to make
Interpreting the classic dish’s culinary personality calls for thinly sliced boneless pork chops, whole milk, eggs, all-purpose flour, Italian-style panko breadcrumbs, olive oil, drained capers, white wine, chicken broth and lemon juice.
Drummond begins setting up some sort of assembly line station.
A shallow bowl contains a milk and egg mixture, another plate contains flour seasoned with salt and pepper, and finally a third plate is for the seasoned panko breadcrumbs.
She rolls each chop first in the flour, then in the milk and egg mixture, and finally in the breadcrumbs.
Drummond places the breaded chops in a heated pan with oil and butter and cooks each “until golden and crispy,” which she says should take about two minutes per side. The chops are then drained on paper towels.
She puts butter in the pan into which the capers will be stirred. Flour is sprinkled over the melting butter and boiled for about half a minute. To do this, Drummond brings the delicious sauce to life by stirring in the wine and chicken broth and bringing to a boil. She simmers it, adds lemon juice, and salts and peppers the sauce.
Drummond suggests serving the chops on arugula, which has been drizzled with lemon juice and then drizzled with the sauce.
As a variation, the chef adds that you can make these marinara-style pork chops by serving them with “warm marinara and mozzarella” instead.
For the full recipe and reviews, visit the Food Network website and Ree Drummond’s cookbook, The Pioneer Woman Cooks Super Easy.
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Reviewers loved Drummond’s quick and tasty chop recipe
Busy home cooks will enjoy a quick meal that fills a crowd and is easy to put together. Drummond’s Speedy Pork Scaloppine ticks all the boxes, as reviewers found on the Food Network website.
“This is excellent! I’m not a big fan of pork, but the preparation is the best I’ve ever had. Thinly sliced, tender and crispy on the outside,” wrote one reviewer.
Another fan of the recipe added, “The arugula gave it a bright, peppery note that punctuated the richness of the pork and sauce. That’s a guard! Thank you Ree for making me happy in the kitchen!!”
Finally, one reviewer credited Drummond with instilling her confidence as a cook: “Wasn’t hard to make! For the first time I managed to cook meat in a pan. Was tender and juicy! Husband and Daughter Approved!! Will do again!”
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https://www.cheatsheet.com/entertainment/the-pioneer-woman-star-ree-drummond-star-pork-scaloppine-sauce-drink-straw.html/ “I could drink it through a straw”
