After seeing this recipe for a pork scallopini (and if you don’t follow Heidi already, now’s the time!), I knew I had to create an Inspiralized version of it!
How’d I make it #inspiralized? Serve it with something spiralized!
Incorporating veggies into your diet is much easier and enjoyable when it’s spiralized – it’s just more fun to eat, it lasts longer (I personally devour cubed veggies quicker than I do the spiralized ones) and it’s more fun to do.
This pork scallopini can be made with chicken, if you’re not a fan of pork. I’ve been getting a lot of requests for “the other white meat” (pork), so I’m excited to bring you this recipe.
While pork scallopini is usually breaded with all-purpose flour and cooked with butter, this lightened-up version uses almond flour as breading (my favorite breading substitute) and omits the butter.
I find that butter overpowers the natural flavors of whatever vegetable or meat you’re preparing anyway – all you can taste is butter!
The lemon, caper, and sage sauce reduces down and thickens ever-so-slightly for a savory sauce you’ll want to dip bread into, so if you’re feeling fancy, toast some whole grain bread and serve it on the side – or roast some potato wedges or spiralized potatoes to twirl in the extra sauce.
Have a wonderful week, everyone! This is the last new recipe of the week, as I’m in St. Petersburg, FL this week (I’ve been here since Thursday evening), getting ready to go live on HSN on Wednesday! Tomorrow I’ll be sharing more details about my HSN debut and on Wednesday, you’ll get a new “What I Ate Today” and #livinginspiralized feature!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 6 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.