Ingredients for Pistachio Crusted Pork Scaloppine With Mango Shrimp
- 3 tablespoons olive oil
- Red Bell Pepper
- Yellow Bell Pepper
- Capers
- Prepared Sweet And Sour Mix
- Heavy Cream
- Fresh Mango
- Tabasco Sauce
- Salt and pepper to taste
- Pork Loin
- All Purpose Flour
- Salt
- Pistachio Nut
- Fresh Breadcrumb
- Egg
- Water
- Peanut Oil
- 1 pound shrimp, peeled and deveined
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How to Make Pistachio Crusted Pork Scaloppine With Mango Shrimp
- Pound pork cutlets to 1/4-inch thickness. Season with salt and pepper.
- In a shallow dish, combine crushed pistachios (1 cup), breadcrumbs (1/2 cup), grated Parmesan cheese (1/4 cup), and dried oregano (1 tsp).
- Dredge pork cutlets in the pistachio mixture, ensuring they are fully coated.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Cook pork cutlets for 2-3 minutes per side, until golden brown and cooked through.
- Remove pork from skillet and set aside.
- In the same skillet, add 1 tablespoon of olive oil and sauté shrimp (1 pound, peeled and deveined) with diced mango (1 cup) for 2-3 minutes per side, until shrimp is pink and mango is slightly softened.
- Season shrimp and mango with salt, pepper, and a squeeze of lime juice (1/2 lime).
- Serve the pistachio-crusted pork scaloppine and mango shrimp over basmati rice (1 cup cooked) and alongside steamed asparagus (1 bunch).
- Garnish with fresh parsley or cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
22g
Fat
100g
Carbs
10g
