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Pork Cutlets with Mushrooms Marsala and Sage Recipe
|Dried sage||1 1⁄4 Teaspoon, crumbled|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Boneless pork loin cutlets||1 Pound, well trimmed and thinly sliced|
|Garlic||2 Clove (10 gm), crushed|
|Cremini mushrooms||1 Pound, rinsed, sliced (Small Variety)|
|Marsala/Dry sherry||1 Tablespoon|
|Chopped flat leaf parsley||1⁄4 Cup (4 tbs)|
Calories 420 Calories from Fat 170
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 6.4 g32%
Trans Fat 0 g
Cholesterol 100 mg
Sodium 1252.4 mg52.2%
Total Carbohydrates 21 g7%
Dietary Fiber 5.8 g23.2%
Sugars 4.1 g
Protein 53 g106.7%
Vitamin A 13.6% Vitamin C 91.4%
Calcium 14.8% Iron 31.9%
*Based on a 2000 Calorie diet
Rub over both sides of the cutlets.
Place the cutlets in a glass dish large enough to hold them in a single layer.
Slice 1 lemon and place the slices over the cutlets.
Add the garlic to the dish.
Cover and marinate in the refrigerator for 1 hour.
Squeeze enough juice from the remaining lemon to measure 1 tablespoon and reserve.
Heat a large, deep, heavy skillet coated with olive-oil cooking spray over medium-high heat.
Add the cutlets and cook for 6 minutes, turning once, or until lightly browned and no longer pink in the center.
Transfer the pork to a platter and cover loosely with foil.
Recoat the skillet with cooking spray.
Add the mushrooms, the remaining 1/2 teaspoon sage, and the remaining 1/4 teaspoon salt.
Cook, stirring often, for 7 minutes, or until the mushrooms are tender and their juices have evaporated.Stir in the Marsala or sherry, the reserved lemon juice, and any pork juices from the platter.