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Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes


  • 8 pork scallopine, thinly sliced from loin or tenderloin
    salt and pepper to taste
    1 tablespoon flour
    2 tablespoons butter
    1/2 cup chopped mushrooms
    1/4 cup chopped dill pickles
    1 tablespoon capers, drained
    1 tablespoon white vinegar
    1 teaspoon prepared mustard
    1 1/2 cups brown sauce
    For chestnut puree:
    1 pound canned whole chestnuts
    1/4 cup heavy cream
    1 teaspoon honey


  • Season pork scallopine with salt and pepper. Dredge in flour.
    Heat butter in a non-stick frying pan. Brown pork scallopines about 3 minutes on each side.
    Set aside on a plate.
    Add mushrooms, pickles, capers and vinegar to pan. Heat for 5 minutes.
    Add brown sauce.
    Add pork slices and simmer for 3 to 4 minutes.
    Chestnut puree:
    Drain and rinse chestnuts. Puree in a food processor with cream and honey until smooth.
    Serve pork with garnish and chestnut puree.
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