| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 4 |
|
Pork cutlets, pounded thin |
| 3 |
tb |
All-purpose flour |
| 2 |
tb |
Butter |
| 5 |
lg |
Shallots, sliced |
| 2 |
|
Apples, peel/core/sliced |
| 1/2 |
c |
Apple cider |
| 2/3 |
c |
Beef broth |
| 1/4 |
c |
Heavy cream |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
tb |
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:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”