| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Shelf life, Shelf4 |
1 |
servings |
INGREDIENTS
| 4 |
|
Pork cutlets from loin; (2 oz. each) |
| 2 |
lg |
Portobella mushrooms; (2 to 3) |
| 1 |
tb |
Fine diced onion |
| 2 |
oz |
Marsala wine |
| 3/4 |
c |
Heavy cream |
| 1 |
ts |
Chopped parsley |
|
|
Salt and pepper to taste |
|
|
Flour to dredge pork cutlets in; (about 1/4 cup) |
| 1 |
tb |
Or so butter or olive oil |
INSTRUCTIONS
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.
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