Pork Cutlets with Mushrooms Marsala and Sage Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelMedium
Health IndexJust EnjoyServings2
Interest GroupClassic
Ingredients
| Dried sage | 1 1/4 Teaspoon, crumbled | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 1 pound thin-sliced well-trimmed boneless pork loin cutlets | ||
| Lemons | 2 Medium | |
| Garlic | 2 Clove (5gm), crushed | |
| 1 pound small cremino mushrooms, rinsed and sliced | ||
| 1 tablespoon Marsala or dry sherry | ||
| 1/4 cup chopped flat-leaf parsley | ||
Directions
In a cup, combine 3/4 teaspoon of the sage, 1/4 teaspoon of the salt, and the pepper.
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.
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.
Chef
