main dishes sardinian

Scaloppine alla Birra Ichnusa

Thin pork scaloppine dredged in flour, browned, and finished with Ichnusa beer and onion for a quick Sardinian-style second course.

Dairy-Free Nut-Free
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Prep 15 min
Cook 15 min
Total 30 min
Servings 4
Difficulty Easy

Ingredients

Meat

Sauce

Aromatics

Dredge

Cooking

Garnish

Seasoning

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Instructions

  1. Pound the pork slices between two sheets of parchment until they are thin and even.

  2. Spread the flour on a plate. Dredge each scaloppina on both sides, pressing gently with your fingertips. Rest them flat, not stacked, for a few minutes.

  3. Give each slice a second, lighter pass in the flour without pressing hard.

  4. Finely chop the onion. Heat the olive oil in a wide, low pan and soften the onion until golden.

  5. Add the pork and brown for two minutes per side over medium-high heat.

  6. Pour in the beer at room temperature. Season lightly with salt and cook for another two to three minutes per side, until the beer reduces and a creamy sauce forms.

  7. Remove from heat. Finish with finely chopped parsley, a drizzle of raw olive oil, and a lid on the pan for two minutes before serving.

Storage & Meal Prep

Refrigerate for up to 2 days. Reheat gently in a pan with a splash of water or beer.

Variations

  • With Rosemary: Add a sprig of rosemary to the pan when browning the onion for a woodsy note.
  • With White Wine: Replace the beer with dry white wine for a sharper, more acidic sauce.
  • With Capers: Stir in a tablespoon of drained capers just before serving.

FAQ

Why double-dredge the pork?

The first coating seals the meat. The second, lighter pass builds a thicker crust that holds the beer sauce.

Do I need Ichnusa specifically?

No. Any clean lager works. Ichnusa is the Sardinian choice, but the recipe does not depend on it.

Can I use chicken breast instead?

Yes. Flatten chicken breasts to the same thickness and reduce the cooking time slightly.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Meat & Poultry
Pork Loin (Cooked, Lean)
136 g
Vegetables
Onion (Yellow/White)
55 g
Grains & Bread
All-Purpose Flour
60 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Fresh Parsley
6 g
Liquids
Lager Beer
203 g

Per Serving

212kcalCalories
12gProtein
15gCarbs
10gFat
1gFiber
Sodium
24mg1% DV
Potassium
194mg4% DV
Calcium
14mg1% DV
Iron
1.1mg6% DV
Magnesium
17mg4% DV
Vitamin C
1.1mg1% DV
Vitamin A
1µg0% DV
Vitamin K
5.2µg4% DV
Folate
34µg9% DV
Pork Loin (Cooked, Lean)
Lager Beer
Onion (Yellow/White)
All-Purpose Flour
Extra Virgin Olive Oil
Fresh Parsley
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Scaloppine alla Birra Ichnusa belongs on the Sardinian home table. I build it around pork loin scaloppine, ichnusa lager beer, and white onion.

I pound the pork slices between two sheets of parchment until they are thin and even. I spread the flour on a plate. I dredge each scaloppina on both sides, pressing gently with your fingertips. I rest them flat, not stacked, for a few minutes.

I pour in the beer at room temperature. I season lightly with salt and cook for another two to three minutes per side, until the beer reduces and a creamy sauce forms. I remove from heat. I finish with finely chopped parsley, a drizzle of raw olive oil, and a lid on the pan for two minutes before serving. I serve it as soon as the texture is right.

Part of: Sardinian Table: Real Meals

Related: The Sardinian Kitchen | Mediterranean Protein Guide