Soak them in pickle juice. Bread them and fry them. Serve a bed of shredded cabbage with vinegar and oil. Put a dab of steak sauce on the side and a wedge of dill pickle.
You can usually sub pork scallopine for any veal scallopine recipe (in fact, I often do, as it's much less costly) - pounded thin. White wine, Marsala, Sherry, Port, chicken stock are all good. Alternately, do a Milanese prep - bread it (egg wash/flour/bread crumbs,) pan fry until golden brown and serve over arugula (or other greens) lightly dressed in a vinaigrette. Very easy and delicious.
I think straight vinegar will be too strong, either thin it (the white one!) out with some water or stock, or, preferably use white wine or even something like marsala instead. as an alternative you can also turn them into involtini: roll them up – with a bit of prociutto and sage leafs to stay on the traditional side, or a smear of good mustard (and possibly a very thin slice of bacon) – sear in olive oil and/or butter, deglaze with a bit of wine (or beer or cider, if you went the mustard route) stock or water to make a little pan sauce and finish in a low oven.
All I found to do with pork scallopine was the traditional recipe with lemon juice. I have no lemon juice but do have balsamic & red wine vinegar. I was looking for any recipe suggestions?
Oh I'm sorry..I read it as a substitution question. I don't have recipe suggestions, but if you use the search function at the top of this page and search in recipes, you may find some good recipes.
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as an alternative you can also turn them into involtini: roll them up – with a bit of prociutto and sage leafs to stay on the traditional side, or a smear of good mustard (and possibly a very thin slice of bacon) – sear in olive oil and/or butter, deglaze with a bit of wine (or beer or cider, if you went the mustard route) stock or water to make a little pan sauce and finish in a low oven.