There are so many attractive features to this meal – allow me to list them for you. One. It’s cheap. I mean super cheap. You can get pork scaloppini for about four bucks – and that will serve four! B. I use canned cherry tomatoes – again, ready any time of year – guaranteed sweet and delicious. And Third – brown rice is also cheap AND for a rice, it’s not bad for you – since it’s using the whole grain. Oh – and it’s pretty low calorie. OH – and did I mention delicious? So – come on – what are you waiting for? Unless you’re vegetarian or not into gluten (there are panko crumbs involved) and maybe have an egg aversion – well, then this one is not for you.
Time: 20 minutes
Non-stick cooking spray
2 packages of pork scalioppini (about ½ pound each) – or about 4-5 pieces
½ cup all-purpose flour
2 tsp Tajin
1 tbs garlic powder
1 tbs onion powder
Salt and Pepper to taste
2 eggs, scrambled
2 tsp red wine vinegar
1 cup panko breadcrumbs
1 15.5-ounce can Cherry Tomatoes (I suggest Mutti)
2 cloves garlic, crushed
½ cup of chicken stock
3 green onions (scallions) chopped
1 cup brown rice
Preheat oven to 275 degrees.
Prepare a dredging station for yourself – I like three pie plates if you have them. The first is your flour. Mix in the tajin, garlic and onion powders and salt and pepper. Next plate will be your egg scrambled with 2 tsp of red wine vinegar. Third is your panko breadcrumbs plate. You want to go in this order. Before you start dredging, give your pork a drying off with a paper towel. The drier they are, the better the coating will stick. Drop into the flour mixture, shaking off excess, then the egg (on both sides), and then the breadcrumbs. I do this first – and leave on a wire rack to dry while I continue to prep the meal.
Get the rice started – and prepare as package directs. Brown rice takes longer than white rice – so plan for that. It’s usually just under an hour.
Heat a large skillet over medium high heat and spray with nonstick cooking spray. When shimmering, add the pork scallopine. Cook over medium heat for about 3-4 minutes on the first side (depending on thickness) – but it will be quick. When they’re golden it’s time to turn. Cook for another 3-4 minutes. Remove and place on a baking sheet lined with that wire rack and place in the warm oven to keep until you’re ready to serve.
In the same skillet, add the canned tomatoes with their juices along with the garlic. When it’s bubbling, add the chicken stock. Allow the sauce to thicken. Taste for seasoning – and you may want to add a little salt and pepper (according to your taste).
Remove the chicken from the oven and allow it to finish in the sauce.
Serve over brown rice – spooning sauce over pork and rice. Garnish with chopped green onions.