Scallopine with Leeks and Vinegar


Scallopine with Leeks and Vinegar

Sear floured, seasoned, pounded thin- pork cutlets in hot olive oil until crispy. Remove to a warm oven and get on with the sauce. Saute one large chopped leek, and a few smashed garlic cloves in olive oil as well as a knob of butter, season with salt. When soft, add a bit of tomato paste and let caramelize before splashing in some chicken stock. Let sauce reduce slightly and stir in red wine vinegar and another knob of butter. Add pork back in to marry. Serve atop roasted vegetables. Drizzle sauce over and strew fresh chopped herbs.


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