Friday Dinner: Pork Scallopini With Mushrooms and Quick Risotto with Peas

We don't normally cook on Friday, but last night was mandatory since I'd been out of town all week. I was starting to get the shakes. :-)

Both dishes originated in JPFF, but I modified the scallopini a reasonable amount because a) WF didn't have any pork tenderloin last night, and b) I like the combination of mushrooms and white wine a lot. Here's the revised recipe:

1 thick pork loin chop
all purpose flour
1 egg, beaten
1/2 cup freshly grated romano
1 cup good bread crumbs
1/3 onion, chopped
2-3 cups chopped cremini mushrooms
1/4 cup dry white wine
olive oil and butter as needed
salt and pepper
lemon slices and chives for serving

Mix the cheese, breadcrumbs, and a liberal amount of black pepper.
Cut the pork chop in half through the middle. Pound each half out until it's quite thin. Dredge the scallopini in the flour, then the egg, then the bread crumb mixture. Set the breaded scallopini on a rack to dry while you prep the other stuff and do whatever else is required to finish dinner.
Preheat the oven to 200 degrees. Heat some olive oil in a non-stick skillet and brown the scallopini for one to two minutes per side. I needed to do this in batches. Place the cooked pieces on a rack in the oven.
Add a Tbs or so of butter to the pan and let it cook over high heat until it stops frothing and is lightly browned. Throw in the onions and cook for a minute or two. Add the mushrooms and a good pinch of salt and continue to cook for a few minutes, until the mushrooms have given up their liquid and started to brown. Add the white wine, cook for another minute or two, then adjust seasonings.
Serve the scalloppini topped with the mushroom sauce and chopped chives, with a slice of lemon on the side.

For the "risotto", I stuck to the JPFF recipe.

We had steamed zucchini along with the pork and rice.