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Pork Chop Vesuvio & Chicken Scaloppine Recipes From Romano's Macaroni Grill.

Pork Chop Vesuvio

Ingredients

Canola Oil 1 fl oz

Roasted Pork Chop 1 ea

House White Wine 1 fl oz

Peppers & Onions 2 oz

Mediterranean Olive Mix, Drained 1 oz

Capers ½ tsp

Cacciatore Sauce 4 fl oz

Roasted Chicken Stock 2. Fl oz

Basil, Torn 2 ea

For the Calibrian Potatoes:

Extra Virgin Olive Oil ½ oz

Roasted Rosemary Potatoes 5 oz

Garlic, Shaved 1 tsp

Rosemary Sprig 1 ea

Grape Tomatoes, Cut in ½ 1 oz

Calibrian Peppers, Sliced ¼ oz

Sea Salt 1/8 tsp

Black Pepper, Table Grind 1/8 tsp

Procedure:

1. Work area and utensils must be clean and sanitary

2. In a hot sauté over medium heat add 1 oz canola oil and pork chop

3. Sear pork chop for two minutes then turn over to other side and cook for an additional two minutes to create a golden brown crust

4. Once seared, drain oil from pan and add 1 oz house white wine away from flame

5. Add 2 oz peppers and onions, 1 oz olives, ½ tsp capers, 4 fl oz cacciatore sauce, and 2 fl oz chicken stock

6. Return to flame, cover with an inverted sauté pan and cook over medium heat for approximately two minutes

7. Turn pork chop over, cover and cook for an additional 2 ½ - 3 minutes

8. While pork is cooking add ½ oz extra virgin olive oil to a hot sauté pan over medium heat

9. Add potatoes, cut side down, and rosemary sprig and sauté for two minutes

10. Add 1 tsp shaved garlic, 1 oz grape tomatoes, ¼ oz Calibrian peppers, 1/8 tsp pepper, and sauté for an additional 2-3 minutes

11. Land potatoes on left side of an oval plate, pulling rosemary on the top

12. Place pork chop to the right of potatoes

13. Pour sauce over the bottom portion of pork chop, allowing it to spill onto the place

14. Top pork chop with torn basil

Chicken Scaloppine

Ingredients

Canola Oil ½ fl oz ladle

Scaloppine Chicken 3 ea

All Purpose Flour As needed

Sea Salt 1/8 tsp

Black Pepper, Table Grind 1/8 tsp

Sliced Mushroom Mix 2 oz

Whole Prosciutto 1 oz

Artichoke Hearts 2 oz

Lemon Butter 2 fl oz ladle

Lemon Butter 1 fl oz ladle

Capers 1 tsp

Mediterranean Herb Mix ¼ tsp

For Calibrian Potatoes:

Extra Virgin Olive Oil ½ oz

Roasted Rosemary Potatoes 5 oz

Garlic, Shaved 1 tsp

Rosemary Sprig 1 ea

Grape Tomatoes, Cut in ½ 1 oz

Calibrian Peppers, Sliced ¼ oz

Sea Salt 1/8 tsp

Black Pepper, Table Grind 1/8 tsp

Procedure:

1. Work area and utensils must be clean and sanitary

2. In room temperature sauté pan over medium heat, add ½ oz canola oil

3. Using red handled tongs, lightly dredge chicken pieces in flour, shaking off any excess flour to avoid making sauce cloudy

4. Add chicken to pan, season with salt and pepper, and sauté for about 1 ½ minutes or until chicken becomes golden brown CHEFS NOTE: The chicken is only seasoned on one side

5. Flip chicken over

6. Add mushrooms to pan making sure they have contact with the bottom of the pan and have a chance to sear. Allow at least 30 seconds for mushrooms to sear

7. Add prosciutto pieces and artichoke hearts to pan and toss to evenly incorporate with all ingredients

8. Take sauté pan away from heat and add 2 oz lemon butter sauce to pan and gently toss to incorporate sauce and other ingredients

9. While chicken is cooking, add ½ oz extra virgin olive oil to a hot sauté pan over medium heat

10. Add potatoes, cut side down and sauté for two minutes

11. Add 1 tsp shaved garlic, 1 rosemary sprig, 1 oz grape tomatoes, ¼ oz Calibrian peppers, 1/8 tsp salt, and 1/8 tsp pepper and sauté for an additional 2-3 minutes

12. Land potatoes on left side of an oval plate, pulling rosemary to the top

13. Shingle chicken pieces on right side of plate and top with rest of ingredients

14. Ladle 1 oz lemon butter sauce evenly over chicken pieces

15. Evenly sprinkle capers and Mediterranean herb mix on top of chicken

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