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Pork Scaloppine
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| Serves 4| Hands-On Time: 20m | Total Time: 20m Ingredients | |
| 8 ounces | egg noodles |
| 1 1 1/4-pound | pork tenderloin, sliced 3/4 inch thick, pounded 1/4 inch thick |
| kosher salt | |
| black pepper | |
| 1/4 cup | flour |
| 2 tablespoons | olive oil |
| 2/3 cup | white wine |
| 2 tablespoons | unsalted butter |
| 2 tablespoons | chopped flat-leaf parsley |
Directions
Cook the noodles according to the package directions.
Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat it in the flour.
Heat the oil in a large skillet over medium-high heat. In batches, brown the pork, 1 to 2 minutes per side. Transfer to a plate.
Return the skillet to medium-high heat. Add the wine and butter and cook for 1 minute.
Add the pork back to the skillet and sprinkle with the parsley. Serve the pork and sauce over the noodles.
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