Serious Eats: Recipes
Dinner Tonight: Pork Scaloppine with Brown Butter Salsa Verde
The idea that you can take butter, cook it in a skillet, and it becomes brown butter is amazing to me. Seems obvious, but it deserves more than its literal name, because it's a transformation—from something many of us eat every day into a golden, nutty base for sauce. A pan sauce made from butter and lemon, like in the very classic a la meuniere for fish, is a marvel of simplicity. In this recipe, it's transformed using salsa verde—an Italian sauce of fresh herbs, capers, garlic, and anchovy.
This wonderful concoction comes to us via Susanne Goin and her cookbook Sunday Suppers at Lucques. The recipe originally called for veal, but I opted to pound slices of cheaper and easier-to-find pork tenderloin, but the effect is about the same: medallions of tender meat on a bed of creamy polenta topped with a piquant, buttery, lemony sauce. In other words, a delicious, delicious dinner.