Scaloppine Parmesan

This is the second of four recipes using scaloppine made from pork tenderloin (or chicken breasts). Like Scaloppine Cordon Bleu, Scaloppine Parmesan are breaded in chapelure (a French version of fine breadcrumbs) and sautéed. Basic ingredients in one recipe transfer to another, creating entirely different results. This is one of the characteristics (and one of the benefits) of cooking within a structure.

You will not find Scaloppine Parmesan in traditional books on Italian cooking. It is an American dish in an Italian manner.

Click on any of these links to read about the less processed ingredient options used: Chicken Breasts, Pork Tenderloin, Preserved Tomatoes, Olive Oil, Tomato Paste, Oregano, Mozzarella, Parmigiano Reggiano, Flour.

(Note: Chicken breasts also may be made into scaloppine. A method is described here: Making Scaloppine ~ with Chicken Breasts. Chicken Parma is a much-beloved dish in Australia. Recipes for it and debate as to the best version of it abound on Australian food sites.). Any of thefoodlessprocessed scaloppine recipes may be made with chicken instead.

Equipment

a Sauté Pan (thefoodlessprocessed uses one of traditional cast iron or enameled cast iron. (Read about the characteristics of a good cast iron pan in thefoodlessprocessed post: The Cast Iron Pan.)
3 Small Pie Pans or other Rimmed Containers for breading the scaloppine
a Rimmed Baking Tray of a size that will hold the scaloppine in one layer without crowding (The 16-inch by 11-inch pan used here will hold about 10 scaloppine.)
Utensils for making the scaloppine from a pork tenderloin or chicken breasts: a Cutting Board, Knife, Kitchen Mallet, and Plastic Wrap.

Ingredients

a Whole Pork Tenderloin or more depending on the number of scaloppine you wish to make. (Tenderloins weighing about 1 pound (450 g) are best for making scaloppine. A tenderloin of this size will make 8 to 10 scaloppine. (A suggestion for the number needed is 2 or 3 scaloppine per person.)
Alternative: 4 thin-sliced Chicken Breasts (about 1 pound or 450 g)
Fine Breadcrumbs (The French version is used here and how to make them is in thefoodlessprocessed post: Chapelure ~ a French way with Breadcrumbs.)
3 Eggs, beaten
European White Unenriched All-Purpose Soft Wheat Flour
About 1/2 pound of Low-Moisture Whole Milk Mozzarella, grated on the large holes of a standing grater. (227 g)
About 1/2 cup finely grated Parmigiano-Reggiano PDO (not pre-grated) (45- 50 g)
Dried Oregano Leaves (not powdered)
about 4 Tablespoons of Extra-Virgin Olive Oil and 2 Tablespoons of Salted Butter for sautéing the scaloppine and a little more Butter to grease the baking sheet
A recipe of Tomato Sauce. Here is a recipe on thefoodlessprocessed.

Making the Scaloppine

The technique for making the scaloppine with pork tenderloin is here on thefoodlessprocessed.
Follow this link for making scaloppine with chicken breasts: Making Scaloppine with Chicken Breasts.

Making the Tomato Sauce

Making the sauce is described here on thefoodlessprocessed.

Breading the Scaloppine

Pour a small mound of flour into one pie pan, the beaten eggs into the second, and about a cup of chapelure into the third. Coat each scaloppine in the flour, then the beaten eggs, and then the chapelure. Place them on a large plate or tray in a single layer.

Sautéing the Scaloppine

The scaloppine may be sautéed in advance and arranged on the lightly buttered baking tray. To keep the coating crisp, add the cheese and tomato sauce just before baking.

Heat the olive oil and butter together in the pan. The butter will foam and sizzle as it melts. When the foam subsides, add as many scaloppine to the pan as will fit without crowding. Brown on one side. Slide a spatula gently under each to check if they are well browned. If a scaloppine sticks to the pan as you lift up on it, wait to turn it until it comes away easily. Brown on the second side, again checking each with a spatula to see that it does not stick to the pan before transferring it to the baking tray.

Assembling and Baking the Scaloppine Parmesan

Gas or Convection Oven: thefoodlessprocessed uses a gas oven. The conversions from fahrenheit to centigrade do not attempt to adjust for differences between baking in a gas or convection oven. I have no experience using a convection oven, and leave adjustments to the better judgement of you who do have

Preheat the oven to 400 degrees F (205 C). Adjust the rack to the lower middle position.
Arrange the scaloppine with a little space separating them on the baking tray.
Mound some mozzarella cheese on each scaloppine. Spoon some of the tomato sauce over each mound. Sprinkle some of the grated parmesan over each and then some oregano.
Bake the tray of Scaloppine Parmesan for about 10 to 15 minutes. At 10 minutes begin checking them. When the cheese is melted and the sauce just beginning to bubble, the Scaloppine Parmesan are done.

thefoodlessprocessed