Corsello Butcheria Blog

Pork Cutlet Recipe!

December 9, 2020

We get to make pork cutlets with my favorite butcher, Daniele Sartor from Sartor Food, Mercato di Testaccio, in Rome, Italy

Scaloppine di Maiale al Vino

Pork Cutlets with Wine

Pork cutlets: usually come from the sirloin of the pork, although rounds or knuckle from the ham (upper hind leg) can all be used as well. The cutlets are usually ¼- ⅛ inch thick and can be a couple large pieces or many smaller pieces. ¼ to ½ lb per person is the general guideline, although big eaters may want more. You can obtain cutlets by slicing very thinly or pounding, or you can request your local butcher to provide the optimal size and thickness for your cutlets. You can substitute chicken, veal or turkey if you please. We generally carry all these options.



  1. Melt the butter in a skillet or frying pan.
  2. Meanwhile, dredge the cutlets in flour, covering completely both sides.
  3. When the butter is hot, place the dredged cutlets into the pan and fry for about one minute on each side until lightly browned.
  4. Add wine and simmer 30 seconds
  5. Turn cutlets one more time
  6. Cook another 30 seconds or until sauce is your desired thickness.
  7. Place onto a plate separately or over raw greens such as lettuce and radicchio, any green will do, and pour the remaining sauce over the cutlets.
  8. Voila’ as the French say!