I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Tomahawk Scallopini
...in your mind.
You must accept cookies to see this video.
Tomahawk Scallopini

Tomahawk Scallopini

Forgive me Father, for I may have sinned. I took a 3 pound tomahawk, pounded it to an even thickness, coated it not with breadcrumbs, but rather crushed chicharrones (pork rinds), then cooked it in butter & olive oil like veal scallopini. Was it wrong - maybe. Was it delicious - absofrickinglutely. Would I do it again - yup. But I definitely will be using chicharrones as a breading in the future, it was so damn good.

Serves 4-5

Ingredients

Tomahawk

  • One 3ish pound tomahawk
  • Kosher salt & coarse ground black pepper
  • Garlic powder
  • 3 eggs, beaten
  • 6 ounces chicharrones
  • Butter & olive oil for frying

‍

‍Lemon Caper Sauce

  • 4 tablespoons butter
  • 2 tablespoons beef or chicken stock
  • 1 tablespoon capers
  • 1 tablespoon lemon juice
  • 4 tablespoons heavy cream
  • Pinch of salt

Directions

Tomahawk

  1. Remove tomahawk from fridge 1 hour before cooking
  2. Place it between 2 large pieces of saran or parchment and using a mallet, pound to an even thickness of about 1/2 inch
  3. Season steak agressively with salt, pepper and garlic powder
  4. Put chicharrones in a blender or large ziplock bag, and buzz or beat into an even dust
  5. With the beaten eggs in a large sheet pan, and the chicharrones in another, dip the tomahawk into the eggs first, coating well, then into the chicharrones making sure the steak is evenly and well coated all around
  6. Add 3 tablespoons of butter and 2 tablespoons of oil to a large pan over medium high heat, and when melted - add the steak
  7. Cook 2-3 minutes on each, then repeat until steak reaches approximately 128-130 degrees, you will likely need to add more butter & oil during cooking
  8. When done remove, cover loosely with foil and let rest 10 minutes
  9. Slice, and serve with the caper sauce

‍

Lemon Caper Sauce

  1. In a small saucepan, melt 2 tablespoons of the butter over medium heat
  2. Stir in stock, capers and lemon juice - let simmer 2 minutes
  3. Lower the heat and whisk in heavy cream, and let it reduce a few minutes until slightly thickened
  4. Stir in the final 2 tablespoons of butter and parsley until silky and emulsified
  5. Season with salt to taste