| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Shelf life, Shelf4 | 1 | Servings | |
INGREDIENTS
| 4 | Pork cutlets from loin, 2 | |
| oz. each | ||
| 2 | Portobella mushrooms, 2 to | |
| 1 | T | Fine diced onion |
| 2 | oz | Marsala wine |
| 3/4 | c | Heavy cream |
| 1 | t | Chopped parsley |
| Salt and pepper to taste | ||
| Flour to dredge pork cutlets | ||
| in about 1/4 cup | ||
| 1 | T | Or so butter or olive oil |
INSTRUCTIONS
3 Heat 10" skillet with butter. Dredge pork cutlets in flour and begin to saute, add mushrooms. Turn mushrooms and pork at the same time. Cook until pork is about medium well. Remove from pan. Make sauce with Marsala, onion, heavy cream and reduce in pan until sauce thickens. Arrange pork and mushroom on plate and pour sauce over. Garnish with chopped parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1093
Calories From Fat: 696
Total Fat: 78.8g
Cholesterol: 490.1mg
Sodium: 251.2mg
Potassium: 1595mg
Carbohydrates: 6g
Fiber: <1g
Sugar: <1g
Protein: 87.2g