While reading the October issue of Cookie magazine I noticed the ads for ‘The Other White Meat‘ and it made me wonder if Americans are not big pork eaters.  Or maybe pork is less common than in Europe.
In these credit crunch days, pork could be the meat of choice if one does not want to give up healthy meals. The lean cuts of pork are in fact very lean, about the same as skinless chicken! And I have been told that because pork is less delicate than chicken or beef they are not given many additives or medicines, so there is not really a strong need of going organic.
My mum has always cooked the leaner parts of pork, and I do too now. It can be a “Pork in Milk” roast, or a breaded Milanese escalope or scaloppine with white wine. The latter is a true favourite of my son and any little guest that has tried them. They are also quick to prepare and reasonably healthy!
The recipe below is for 4 people as a light main course.

Pork scaloppine with white wine

• 500gr of pork loin, sliced very thin about 1/3 of cm
• flour
• butter
• olive oil
• 1/2 glass of white wine

If you cannot find thin slices of pork loin or your butcher did not cut them too thinly you can make them thinner with a meat tenderizer (the flat part). Just put each slice in cling film and beat them. Put some flour in a plate and place each side of every slice on it. They should be lightly but evenly coated in flour. In a large non-stick pan melt a knob of butter together with a tbsp of olive oil. Once the butter is done sizzling add the meat on a medium heat. Once you see the top part turning a lighter shade of pink turn them. Turn up the heat and add the wine, once the alcohol evaporates turn the heat off. Add some salt. We normally eat them with courgette and mashed potatoes, to include all food groups!

-Michela