Chef Luis Aguilar's Note:
I like serving it with Basmati rice and fresh, steamed asparagus.
My Private Note
Units: US | Metric
- 1 tablespoon olive oil
- 1/2 red bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 2 tablespoons capers
- 1/2 cup prepared sweet-and-sour mix (available in beverage stores and in many supermarkets) or 1/2 cup margarita mix (available in beverage stores and in many supermarkets)
- 3/4 cup heavy cream
- 1/2 cup thinly sliced fresh mango
- 1 teaspoon Tabasco sauce
- salt and pepper
- 4 (3 ounce) pieces pork loin
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 2/3 cup chopped pistachio nut
- 1/3 cup fresh breadcrumb
- 1 large egg
- 2 tablespoons water
- 6 tablespoons peanut oil (as needed)
- 6 medium shrimp, peeled and deveined,cut in half crosswise
- 1Preheat oven to 250°F.
- 2In a medium, nonstick sauté pan, heat the olive oil over medium-high heat.
- 3Add the peppers and capers and cook, stirring, 2 minutes.
- 4Add the sweet-and-sour or margarita mix, bring to a boil, and cook until slightly thickened and reduced by half, 3-5 minutes .
- 5Stir in the cream, mango, and Tabasco.
- 6Simmer another 3 minutes, or until the sauce is thick enough to coat the back of a spoon.
- 7Season with salt and pepper to taste.
- 8Cover and set aside.
- 9Place each piece of pork between 2 sheets of plastic wrap and pound them until they are slightly less than 1/4 inch thick.
- 10Set aside.
- 11Combine the flour with the teaspoon of salt and spread onto a large plate.
- 12Mix the pistachios and the breadcrumbs on a separate plate.
- 13Lightly beat the egg with the water in a shallow bowl or a dish with sides.
- 14Heat 4 tablespoons of the peanut oil in a large skillet over medium-high heat.
- 15When the oil is very hot, dredge the pork cutlets in the flour, dip them in the egg, then lay them in the pistachio nuts, sprinkling any bare spots to cover.
- 16Add them to the skillet as they're ready, but do not crowd the pan.
- 17Cook in batches, if necessary, adding more oil as needed.
- 18Turn the cutlets as they brown, taking care not to burn the nuts, and cook the other side, 2-2 1/2 minutes per side.
- 19Transfer the cooked pork to an ovenproof platter and place in the oven to keep warm.
- 20Add the shrimp to the hot skillet and cook for 15-30 seconds per side.
- 21Arrange 3 shrimp on top of each portion of pork and spoon some of the mango sauce over top.
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Nutritional Facts for Pistachio-Crusted Pork Scaloppine with Mango Shrimp
Serving Size: 1 (284 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 794.1
- Calories from Fat 571
- Total Fat 63.5 g
- Saturated Fat 20.0 g
- Cholesterol 159.0 mg
- Sodium 854.8 mg
- Total Carbohydrate 31.0 g
- Dietary Fiber 3.9 g
- Sugars 5.7 g
- Protein 27.2 g
The following items or measurements are not included:
prepared sweet-and-sour mix