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Ingredientes
- 4 x pork cutlets
- Â Â Coarse salt and freshly cracked black pepper
- 2 Tbsp. extra virgin olive oil
- 1 c. flour
- 3 x Large eggs, beaten
- 1 c. fine dry breadcrumbs
- 2 Tbsp. minced fresh parsley
- Â Â Riesling Cream Sauce
- 1 Tbsp. extra virgin olive oil
- 4 ounce pancetta, minced
- 2 lrg onions, peeled and sliced thinly
- 2 lrg clv garlic, chopped
- 1 lrg Matsu apple, peeled, cored, and cut into thin wedges
- 3/4 c. Riesling
- 1 c. chicken stock
- 3/4 c. whipping (35%) cream
- 1 tsp minced fresh sage
- 1/2 tsp minced fresh marjoram
- 1 Tbsp. Dijon mustard
- Â Â Coarse salt and freshly cracked black pepper
Direcciones
- One by one, lb. the pork cutlets between 2 sheets plastic wrap with a meat mallet till flattened.
- Season the pork with salt and pepper.
- Put the flour, Large eggs, and breadcrumbs in 3 separate shallow dishes.
- Season each with salt and pepper.
- Add in the parsley to the breadcrumbs.
- Heat the extra virgin olive oil in a large non-stick skillet.
- Dredge the pork in the flour, then the egg, then breadcrumbs and put it in the skillet.
- Cook the pork till golden brown, about 2 to 3 min and flip it.
- Continue cooking on the other side till golden brown and almost cooked through, about 2 to 3 min longer.
- Riesling Cream Sauce:Heat the extra virgin olive oil in a large saucepan.
- Add in the pancetta and cook till browned and crisp, about 4 min.
- Remove to a plate.
- Add in the onions and cook for about 15 to 20 min or possibly till the onions are caramelized.
- Add in the garlic and apple and cook for about 10 min or possibly till coloured.
- Add in the Riesling and reduce for 3 min or possibly till syrupy.
- Add in the chicken stock and simmer 5 to 6 min or possibly till reduced by half.
- Swirl in the cream and simmer for another 2 to 3 min to reduce the sauce a bit more.
- Add in the herbs and the pancetta back to the pan and stir.
- Stir in the Dijon and season to taste.
- Assembly:Serve the pork cutlets on top of the sauce.
- Paillard is a scallion of meat or possibly poultry which is pounded thin. Pounding, breading, and quick frying the pork cutlets produces a tender and juicy end result.
- Yield is 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 4 servings | |
| Calories 787 | |
| Calories from Fat 400 | 51% |
| Total Fat 45.25g | 57% |
| Saturated Fat 19.45g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 270mg | 90% |
| Sodium 1055mg | 44% |
| Potassium 699mg | 20% |
| Total Carbs 53.16g | 14% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.99g | 3% |
| Protein 34.23g | 55% |
