Irresistible Italian Breaded Pork Scallopini: A Beloved Family Recipe for Crispy, Flavorful Chops

One of the most cherished and comforting recipes passed down through Italian-American families is undoubtedly Italian Breaded Pork Scallopini. This classic pork entrée truly embodies the essence of a satisfying home-cooked meal: it’s both simple to prepare and incredibly delicious. If you’re searching for a dish that perfectly balances ease with exceptional flavor, then this recipe is an absolute must-try! Seriously, it’s a game-changer for weeknight dinners and special occasions alike.

My family affectionately refers to this dish, whether made with veal or pork, as “ScalloPEEN” (pronounced like “HalloWEEN”). Beyond its delightful taste, one of the hidden superpowers of this recipe is its ability to transform even less-than-perfect cuts of pork into something truly remarkable. If you live in an area where high-quality pork is hard to come by, you can count on this breading technique and preparation method to enhance the flavor and tenderness of any pork chop.

Coming from Iowa, a state where pigs famously outnumber people, I have a deep appreciation for succulent pork. The pigs there enjoy a daily corn-based diet, resulting in incredibly juicy and flavorful meat. This recipe pays homage to that heritage, bringing out the best in pork. Interestingly, my family also has roots in Modena, Italy, in the Emilia-Romagna region, famous for its Balsamic Vinegar (Aceto di Balsamico di Modena). If you’ve ever visited Modena, you might have noticed a very distinct aroma—what my father used to describe as “the stinky smell of money” when we drove through the Iowa countryside. Simply put, it’s the unmistakable scent of pig farms! Ironically, like Iowa, Modena also boasts a significant pig population, essential for its renowned cured meats like prosciutto. So, from the heartlands of Iowa to the culinary capital of Modena, pork holds a prominent place in my family’s cuisine, regardless of its humble origins.

What is Scallopini? Understanding the Classic Italian Preparation

Before diving into the recipe, let’s clarify what “Scallopini” actually means. In Italian cuisine, “scallopini” refers to thinly sliced cuts of meat, usually veal, pork, or chicken, that are pounded even thinner, dredged in flour or breadcrumbs, and then pan-fried or sautéed. The term “scaloppine” is a diminutive of “scaloppa,” meaning a small scallop or slice. This preparation method ensures that the meat cooks quickly, remains tender, and develops a beautiful, crispy crust. Our Italian Breaded Pork Scallopini embraces this tradition, utilizing readily available and flavorful pork chops for a comforting and satisfying meal.

Why Pork Scallopini? The Benefits of Choosing Pork

While veal scallopini is a traditional Italian delicacy, using pork for this recipe offers several advantages. Pork is generally more affordable and widely available, making it an excellent choice for a regular family meal. When properly prepared, pork chops can be incredibly tender and juicy, absorbing the flavors of the breading and accompanying sauces beautifully. Furthermore, pork offers a slightly richer flavor profile that stands up well to the robust Italian seasonings. This recipe specifically calls for boneless pork chops, which are easy to prepare and cook evenly, guaranteeing a delightful result every time.

Choosing the Right Chops: Tips for Perfect Scallopini

To achieve the best Italian Breaded Pork Scallopini, selecting the right pork chops is key. Opt for boneless pork loin chops, ideally cut about 1/2 to 3/4 inch thick. If your chops are thicker, don’t worry! You can easily pound them thin yourself. Place each chop between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet, rolling pin, or even the bottom of a heavy skillet, pound the chops until they are about 1/4 inch thick. This ensures quick cooking and helps create that signature tender texture characteristic of scallopini. Pounding also helps tenderize the meat and ensures the breading adheres evenly.

Crafting the Crispy, Flavorful Breading: A Key to Success

The breading is the heart of this Italian classic. Our recipe combines Italian-seasoned panko and/or traditional breadcrumbs for the perfect balance of crispiness and flavor. Panko breadcrumbs, with their larger, flakier texture, contribute an extra layer of crunch that is simply irresistible. The addition of freshly grated Parmesan (Parmigiano) cheese infuses the breading with a salty, umami depth, while minced garlic and dried Italian parsley add aromatic freshness. It’s crucial to press the breading firmly onto both sides of each pork chop to ensure a complete and even coating. This not only enhances the texture but also locks in the juices during cooking.

This recipe is perfect for a busy weekday, but it’s also easily elevated for guests. For a more sophisticated touch, consider adding a tablespoon or two of Marsala wine to the olive oil in the pan (whether baking or frying). If you choose this elegant variation, a squeeze of fresh lemon juice into the Marsala and the addition of capers will brighten the flavors beautifully. You can also toss in some sliced mushrooms for an earthy depth. Feel free to get creative and adapt it to your taste; this is a wonderfully forgiving and versatile recipe that is sure to impress everyone at your table!

And for those particular palates that insist on a hearty meat entrée – like my husband, affectionately known as “Mr. Meat and Potatoes” – rest assured, he absolutely devours these chops. I truly hope your family will enjoy them just as much!

Italian Breaded Pork Scallopini

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Author: Roz
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Ingredients

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2 – 4 boneless pork chops, pounded to 1/4-inch thickness
1 – 2 cups Italian-seasoned panko and/or breadcrumbs (a combination of both works best for texture)
1/2 cup freshly grated Parmesan (Parmigiano-Reggiano) cheese
2 large garlic cloves, minced
2 Tbsp. dried parsley (Italian flat-leaf parsley is preferred)
2 – 3 large eggs, depending on size and amount of pork
1 cup buttermilk or whole milk (buttermilk adds extra tenderness)
olive oil, for baking or frying
lemon slices, for serving
1/4 cup capers, drained, for serving

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Instructions

For the Wet Dipping Batter

In a shallow bowl, whisk together the eggs with your choice of milk (buttermilk or whole milk) until well blended. This will be your wet batter for dipping.

For the Dry Breading Coating

In a separate shallow dish or plate, combine the Italian-seasoned panko and/or breadcrumbs with the minced garlic, dried parsley, and freshly grated Parmesan cheese. Mix thoroughly to ensure all ingredients are evenly distributed.

Assembly and Cooking Methods (Baked or Pan-Fried)

If baking, pre-heat your oven to 375 degrees F (190°C). Prepare a baking sheet by lightly coating the bottom with olive oil. If pan-frying, prepare a large skillet with about 1/4 inch of olive oil over medium-high heat.
Take each pork chop, one at a time, and dip it completely into the wet egg and milk batter, ensuring it is fully coated. Allow any excess liquid to drip off.
Immediately transfer the wet pork chop to the dry breading mixture. Gently press down on each side of the chop to ensure the breadcrumbs adhere completely and thoroughly. The goal is a full, even coating.
If baking, arrange the breaded pork chops in the prepared baking pan, ensuring they are in a single layer without overcrowding. If pan-frying, carefully place the breaded chops into the hot olive oil in the frying pan.
For baked scallopini: Bake for 20 minutes. For pan-fried scallopini: Fry for 3-5 minutes per side, or until golden brown and cooked through. Ensure the internal temperature reaches 145°F (63°C).
If baking, turn over the breaded pork chops after the initial 20 minutes.
Continue to bake for another 20 minutes, or until cooked through and golden brown.
For an extra lovely golden brown and crispy finish on baked chops, turn on the oven broiler for about another 5-10 minutes. Watch the chops very closely during broiling to prevent burning; they can brown very quickly.
Serve the Italian Breaded Pork Scallopini immediately, garnished with fresh lemon slices and a sprinkle of capers on top.

Notes & Tips for Serving

This recipe is intentionally designed as a very humble, everyday, family weekday meal – quick, easy, and satisfying!
Elevate for Guests: If you’re hosting a special dinner and want to make the Scallopini more elegant, simply add a tablespoon or two of Marsala wine to the olive oil in the pan (whether baking or pan-frying). The Marsala will deglaze the pan and add a wonderful, complex sweetness.
Gourmet Touches: When preparing the scallopini in this more refined manner, squeeze a little bit of fresh lemon juice into the Marsala reduction, and then add the drained capers. For an even richer flavor and texture, you can also sauté some sliced fresh mushrooms with the Marsala before adding the pork.
Be Creative! Don’t be afraid to experiment with other herbs like oregano or thyme in the breading, or even a pinch of red pepper flakes for a subtle kick. This recipe is super adaptable and designed to delight everyone!
Serving Suggestions: Italian Breaded Pork Scallopini pairs beautifully with a simple side of pasta tossed in butter and Parmesan, a fresh green salad with a light vinaigrette, roasted asparagus, or steamed green beans. For a truly authentic experience, serve alongside some creamy polenta.
Internal Temperature: Always ensure pork is cooked to an internal temperature of 145°F (63°C) for food safety, followed by a 3-minute rest. Use a meat thermometer for accuracy.
Storage and Reheating: Leftover pork scallopini can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, the best method is to gently warm them in an oven or air fryer to help retain their crispiness. Avoid microwaving, as it can make the breading soggy.