Ingredients
- 4 Pork Cutlets, about 6 ounces each); Form cutlets by pounding Villari Brothers Boneless Pork Chops to about 1/4 inch thick or less
- 1/2 Cup Marsala Wine
- 1/2 Cup Veal Stock (can substitute Chicken Stock or Broth)
- About 1 Cup All-purpose Flour for dredging
- 3 Tablespoons Extra Virgin Olive Oil, plus more if needed
- 10 ounces Cremini Mushrooms, sliced or quartered (can substitute button mushrooms)
- 4 Shallots, minced
- 2 cloves Garlic, minced
- 1 teaspoon Thyme Leaves, chopped
- 3 Tablespoons cold Unsalted Butter, cut into cubes
- 1 teaspoon Soy Sauce
- 1/2 cup heavy cream
- Fresh Lemon to squeeze for about 1 Tablespoon of juice (adjust to taste)
- Fresh Parsley, Chopped for garnish
- Sea Salt and freshly ground Black Pepper
Directions
- To make Pork Cutlets, place Boneless Pork Chops between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4-inch thickness.
- Season Pork Cutlets on both sides with salt and pepper.
- Pour a 1/2-inch layer of flour into a shallow bowl or pan (a pie pan works well).
- Dredge each cutlet in flour, shake off excess, and transfer to a clean platter.
- Heat 1 Tablespoon of Olive Oil in a large skillet over medium-high heat.
- Cook Pork Cutlets, turning once, until browned on both sides, about 3 minutes per side. Add more olive oil as needed.
- Using tongs, transfer cooked pork cutlets to paper towels to drain.
- Add mushrooms to skillet (do not drain remaining oil) and cook, stirring frequently, until mushrooms are well browned, about 10 -12 minutes.
- Add Shallots, Garlic and Thyme and cook, stirring, until shallots are translucent, about 3 minutes. Add more oil if pan seems too dry at any point.
- Deglaze pan by pouring in Marsala and scrapping bottom of pan.
- Add Stock or Broth, bring to a boil, whisking and scraping up any browned bits from bottom of pan, until liquids are reduced by about three-quarters.
- Add Soy Sauce and squeeze Lemon to add about 1 Tablespoons of juice, whisking constantly until slightly reduced.
- Add Heavy Cream and let reduce to thicken a little. (You want the sauce to be able to coat the back of a spoon). Take off of heat and whisk in Butter a little at a time. Season with salt and pepper.
- Return Pork Cutlets to pan, and warm them through.
- Transfer to a warmed serving plate and spoon sauce all over the Cutlets. Garnish with Parsley and serve.
