The Chew: Chris Powell
The Chew’s Mario Batali teamed with Extreme Weight Loss host and trainer Chris Powell on a healthy version of schnitzel. Try this Almond Crusted Scallopini Recipe. As part of $10 Tuesday, you can serve it with Tuna Shells and Blueberry Tart for an inexpensive three-course meal.
Chris Powell is also the author of Choose To Lose. Powell said he is only 5’8”, and he and his wife Heidi are always staying in shape. I guess they’d have to be to keep up with their four children.
The Chew: Inexpensive Healthy Eating
Powell said it’s a myth that healthy eating is expensive. Fruits and vegetables are “whole, natural, and healthy foods,” and they are very affordable. He recommended keeping sweet potatoes, potatoes, yams, and squash at hand in the home.
Though some organic or cage-free options may be cost-prohibitive, you can reduce the portion size of your protein and rely more heavily on fruits and veggies to fill you up. That’s something Powell and Batali agreed on.
If he and Heidi are indulging, they might enjoy ice cream, a hamburger, or fries. They believe in splurging on a cheat day each week, because they don’t want to feel deprived as a result of their healthy choices.
The Chew: Mario Batali Almond Crusted Scallopini Recipe Ingredients
Pork Tenderloin is much leaner than Pork Loin, making it a healthier option. Using low heat helps to preserve the almonds contained in the flour. Powell approved of this healthy meal, which may include more apples than pork per serving.
- 1 1/2 lb Pork Tenderloin medallions (pounded thin)
- 3 peeled, thin sliced Tart Apples
- 2 oz Brandy
- 1 1/2 cups Almond Flour
- 3 cloves Garlic
- grated Nutmeg
- 4 cups chopped Arugula
- Olive Oil
- Salt & Pepper
Mario Batali: The Chew Almond Crusted Scallopini with Apples & Arugula Recipe Directions
- Salt the pork medallions.
- Place almond flour in a shallow bowl; add salt and pepper.
- Dredge pork in flour mixture.
- Heat 1/4” olive oil on medium low in a pan.
- Place a couple flour-coated pork pieces into the heated oil.
- Cook until golden, around two or three minutes.
- Flip and cook on the other side for the same amount of time.
- Repeat this process with remaining pork.
- Heat a few tablespoons of olive oil in another skillet.
- Cook garlic to a light golden before adding apples.
- Season apples and garlic with salt and nutmeg.
- As apples begin to change color, add brandy and carefully use a match or long lighter to ignite the alcohol.
- Cook the apples and brandy until flames die down.
- Serve apples and arugula on the scallopini, drizzled with olive oil.