PORK (OR VEAL) CUTLETS WITH BALSAMIC SAUCE
A very quick and flavorful dish. The recipe was shared on another cooking website and has been a hit in our family.
Provided by PanNan
Categories Veal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Spread the breadcrumbs on a piece of wax paper.
- Press both sides of the cutlets into the breadcrumbs, until coated.
- Heat a large skillet over medium-high heat.
- Add a little oil and cook the cutlets on each side until lightly browned and cooked.
- You may need to add a little oil to brown the other side.
- Stir the butter, garlic, and sage into the skillet.
- Cook for a minute.
- Add the chicken broth and sugar.
- Let it simmer down to about 1/3 cup.
- Add the vinegar and simmer a minute more.
- Pour the sauce over the cutlets and serve.
- If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.
Nutrition Facts : Calories 536.9, Fat 21.2, SaturatedFat 10.5, Cholesterol 180.2, Sodium 665.1, Carbohydrate 25.7, Fiber 1.3, Sugar 6.6, Protein 56.5
PORK CUTLETS WITH FIGS AND BALSAMIC VINEGAR
Categories Milk/Cream Fruit Sauté Vinegar Fig Pork Tenderloin Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 200°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and sauté until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm.
- Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté until tender, about 2 minutes. Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper.
- Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve.
BALSAMIC ROSEMARY PORK CUTLETS
This is a very yummy dish that is quick and easy. I served it with an arugula sald with strawberries, and crushed red potatoes with buttermilk.
Provided by Mizoblivious
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium high heat.
- Sprinkle pork with rosemary, salt, and pepper.
- Add to pan and cook 3 minutes on each side, or until done.
- Remove pork from pan and keep warm.
- Combine broth, vinegar and honey, stirring with a whisk.
- Add to pan, scraping to loosen browned bits.
- Bring to boil.
- Reduce heat and simmer 6 minutes or until reduced to 1/3 cup and is as thick as syrup.
- Return pork to pan and cook until thoroughly heated.
BALSAMIC PORK CUTLETS
Steps:
- Pork 1. Coat pork chops in Wondra flour. Reserve unused flour. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook 2 minutes per side. Remove to a plate. 2. Add onion to skillet and cook 1 minute, stirring so onion doesn't burn. Add red pepper and garlic and cook 1 minute. Stir 1 tablespoon of the reserved flour into broth and add to skillet; stir in mushrooms, vinegar, parsley, basil, black pepper and salt. Bring to simmer. 3. Add pork; cover and simmer on medium-low heat for 10 minutes, turning after 5 minutes. 4. Serve pork with the cooked orzo and Garlic String Beans (recipe follows). Serve extra sauce on the side. Garlic String Beans 5. Bring a large pot of lightly salted water to a boil. Add 1 pound green beans, trimmed, and cook 5 minutes. Drain. In same pot heat 1 tablespoon olive oil; add 4 cloves smashed garlic and cook until golden. Add string beans and 1/8 teaspoon salt. Stir to heat through and coat with oil.
PORK CUTLETS WITH FIGS AND BALSAMIC VINEGAR RECIPE
Provided by chrissy14
Number Of Ingredients 12
Steps:
- Preheat oven to 200°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and sauté until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté until tender, about 2 minutes. Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper. Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve. Epicurious.com © Condé Nast Digital, Inc. All rights reserved. ADVERTISING Read More http://www.epicurious.com/recipes/food/printerfriendly/Pork-Cutlets-with-Figs-and-Balsamic-Vinegar-15604#ixzz0ykfEsCVg
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