| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Not, Sent | 4 | Servings | |
INGREDIENTS
| 4 | Pork cutlets, pounded thin | |
| 3 | T | All-purpose flour |
| 2 | T | Butter |
| 5 | Shallots, sliced | |
| 2 | Apples, peel/core/sliced | |
| 1/2 | c | Apple cider |
| 2/3 | c | Beef broth |
| 1/4 | c | Heavy cream |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 1 | T | Chopped parsley |
INSTRUCTIONS
Coat pork in 2 tbsp flour. Heat 1 tbsp butter in heavy nonstick skillet over high heat. Add cutlets; cook 1 minute per side. Transfer to platter. Add remaining tablespoon butter to skillet. Reduce heat to medium-high. Add shallot and apple; cook, stirring occasionally, 5 minutes. Add apples cider and broth; cook 3 minutes or until apples are tender. Whisk together remaining tablespoon flour and cream in small bowl. Stir into skillet. Add salt and pepper; cook, stirring, 3 minutes or until thickened. Pour over pork cutlets. Garnish with parsley. Posted to EAT-L Digest 29 Dec 96 Recipe by: Family Circle 1-7-97 From: The Taillons <taillon@ACCESS.MOUNTAIN.NET> Date: Mon, 30 Dec 1996 15:20:25 -0500
A Message from our Provider:
“Don’t miss life’s best. Find God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 260
Calories From Fat: 130
Total Fat: 14.6g
Cholesterol: 97mg
Sodium: 493.1mg
Potassium: 443.7mg
Carbohydrates: 8.6g
Fiber: <1g
Sugar: <1g
Protein: 22.3g