Scaloppine di Maiale al Marsala con Funghi e Purè (Pork Escalopes in Marsala with Mushrooms and Mash)
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Ingredients
- 500 g pork loin steaks, thinly sliced
- 600 g mashed potato
- 250 g chestnut mushrooms, sliced
- 100 ml marsala wine
- 150 ml chicken stock
- 30 g butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 495 kcal
- Protein
- 30.7 g
- Carbohydrate
- 27.3 g
- of which sugars
- 4.4 g
- Fat
- 27.4 g
- of which saturates
- 12.3 g
- Fibre
- 2.3 g
- Salt
- 1.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the pork escalopes. Heat the olive oil and half the butter in a large pan and fry the pork for 2 minutes each side until golden and cooked through with no pink remaining, then lift out.
- 2
Add the remaining butter and the mushrooms to the pan and fry for 5-6 minutes until golden.
- 3
Pour in the marsala and let it bubble for 1 minute, then add the chicken stock and simmer for 3-4 minutes until slightly thickened.
- 4
Return the pork to the pan and warm through for 1 minute.
- 5
Warm the mashed potato and serve the pork and mushroom sauce spooned over it.
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