ITALIAN PORK CUTLETS
4 pork cutlets, split (If pre-made cutlets are not available, use 6-ounce pork chops and use meat mallet to flatten meat surface. Cutlets should be thin.)
FOR BREADING:
2 large eggs
1 cup flour
1 cup Italian bread crumbs
3 tablespoons canola oil
FOR THE BUTTER AND WINE SAUCE:
1/2 cup butter
2 garlic cloves, chopped
3 to 4 scallions, chopped
1/4 cup white wine
2 tablespoons lemon juice
Salt and ground black pepper (to taste)
chopped fresh parsley (for garnish)
2 tablespoons cold butter
TO PREPARE THE CUTLETS:
Beat eggs in a bowl and set aside.
Dredge cutlets in flour, coat with egg and cover with bread crumbs (evenly coat each side).
Heat large skillet and add oil. Once hot, place cutlets in pan and cook until both sides are golden brown. Remove from pan and place in oven on low-medium temperature to hold.
TO PREPARE THE BUTTER AND WINE SAUCE:
In a saucepan add butter, chopped garlic, scallions; saute until garlic and scallions are tender.
Add wine and lemon juice; reduce until sauce begins to thicken. Season with salt and pepper. Mount (add) cold butter to sauce, to smooth out sauce.
TO SERVE:
Remove pork from oven and cover with sauce and garnish with parsley prior to serving.
Makes 4 servings
Source: Debbie Smith to The Fort Wayne Journal Gazette, January 24, 2007
4 pork cutlets, split (If pre-made cutlets are not available, use 6-ounce pork chops and use meat mallet to flatten meat surface. Cutlets should be thin.)
FOR BREADING:
2 large eggs
1 cup flour
1 cup Italian bread crumbs
3 tablespoons canola oil
FOR THE BUTTER AND WINE SAUCE:
1/2 cup butter
2 garlic cloves, chopped
3 to 4 scallions, chopped
1/4 cup white wine
2 tablespoons lemon juice
Salt and ground black pepper (to taste)
chopped fresh parsley (for garnish)
2 tablespoons cold butter
TO PREPARE THE CUTLETS:
Beat eggs in a bowl and set aside.
Dredge cutlets in flour, coat with egg and cover with bread crumbs (evenly coat each side).
Heat large skillet and add oil. Once hot, place cutlets in pan and cook until both sides are golden brown. Remove from pan and place in oven on low-medium temperature to hold.
TO PREPARE THE BUTTER AND WINE SAUCE:
In a saucepan add butter, chopped garlic, scallions; saute until garlic and scallions are tender.
Add wine and lemon juice; reduce until sauce begins to thicken. Season with salt and pepper. Mount (add) cold butter to sauce, to smooth out sauce.
TO SERVE:
Remove pork from oven and cover with sauce and garnish with parsley prior to serving.
Makes 4 servings
Source: Debbie Smith to The Fort Wayne Journal Gazette, January 24, 2007
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Baked Ham With Cherry Sauce
- Pork Chops with Jalapeno Pecan Cornbread Stuffing (crock pot)
- Ham and Swiss on Biscuits
- Pineapple-Garlic Pork Chops (grilled, using pineapple juice)
- Dutch Oven Barbecued Pork Spare Ribs
- Orange Glazed Pork Loin
- Balsamic Pork with Pan-Popping Grape Tomatoes
- Orange Glazed Ham (using spiral-sliced ham and orange marmalade)
- Lemon-Dijon Glazed Ham and Pineapple
- Hoisin-Marinated Pork Chops
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute