Pork Scaloppine with Red Wine Roasted Cippolini Onions

Fill 3 shallow pans respectively with flour, eggs and breadcrumbs. Season the egg mixture with salt and pepper. Combine the Pecorino cheese and chopped rosemary with the breadcrumbs.

Season pork with salt and pepper and dredge lightly in flour. Dip the floured pork into egg mixture. Coat the pork in the breadcrumb mixture, making sure to coat the pork well on all sides. Lay the breaded pieces of pork on a baking sheet lined with wax or parchment paper, if you have to build layers on top of the breaded pork, put parchment or wax paper between the layers so the coating doesn’t come off. Carefully cover with plastic wrap and refrigerate until ready to pan fry.

Add 3 tbsp. olive oil to a large skillet over medium high heat. Panfry the breaded pork in batches, being careful not to overcrowd the pan. Fry pork until golden brown on both sides and slight pink in centre, about 3 to 4 minutes per side. Serve with Red Wine Roasted Cippolini.

Preheat oven to 375 degrees F.

In a medium-size roasting pan, toss the cippolini with olive oil, butter, rosemary and salt and pepper. Place into pre-heated oven. Roast until onions begin to turn golden, about 20 minutes. Add red wine to deglaze the pan and continue to roast for 20 to 30 minutes more or until onions are tender and red wine becomes syrupy. Remove from the oven. Add chopped parsley. Serve with the Pork Scaloppine with Rosemary and Pecorino.