Serves 4
For this recipe, you will need:
• 2 tablespoons vegetable oil
• 4 tablespoons unsalted butter
• Four 4- to 5-ounce pork cutlets, lightly pounded to an even thickness
• To taste salt
• To taste ground black pepper
• 1/4 cup minced shallots
• 3 cups thinly sliced fresh white mushrooms
• 1/4 cup dry white wine
• 1/2 cup chicken stock
• 2/3 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 tablespoons thinly sliced green onions tops
• As desired Optional garnish: croquette potatoes, spaghetti squash, broccoli
Directions:
1. Heat a 10-inch sauté pan over medium-high heat until hot. Add the oil and heat until almost smoking. Add the butter and when it becomes foamy, add the cutlets.
2. Sauté the cutlets just until they are lightly browned on the bottom. Turn and cook on the other side until lightly browned. They won’t be cooked through completely. Season with salt and pepper and transfer the cutlets to a platter. Cover and keep warm.
3. Add the shallots to the same pan and sauté over medium heat until soft but not brown, 3 to 5 minutes.
4. Turn the heat to high and add the mushroom. Sauté, stirring frequently, until the mushrooms release all their liquid. Using a slotted spoon, transfer the mushrooms to a bowl and set aside.
5. Add the white wine and reduce by half.
6. Add the chicken stock and reduce by half.
7. Add the cream and reduce until the sauce coats the back of a spoon and the track of your finger remains intact when you drag it across the spoon.
8. Reduce the heat to low and add the mustard. Whisk until smooth.
9. Return the cutlets and mushrooms to the pan (do not boil) and cook just until the pork is heated through.
For this recipe, you will need:
• 2 tablespoons vegetable oil
• 4 tablespoons unsalted butter
• Four 4- to 5-ounce pork cutlets, lightly pounded to an even thickness
• To taste salt
• To taste ground black pepper
• 1/4 cup minced shallots
• 3 cups thinly sliced fresh white mushrooms
• 1/4 cup dry white wine
• 1/2 cup chicken stock
• 2/3 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 tablespoons thinly sliced green onions tops
• As desired Optional garnish: croquette potatoes, spaghetti squash, broccoli
Directions:
1. Heat a 10-inch sauté pan over medium-high heat until hot. Add the oil and heat until almost smoking. Add the butter and when it becomes foamy, add the cutlets.
2. Sauté the cutlets just until they are lightly browned on the bottom. Turn and cook on the other side until lightly browned. They won’t be cooked through completely. Season with salt and pepper and transfer the cutlets to a platter. Cover and keep warm.
3. Add the shallots to the same pan and sauté over medium heat until soft but not brown, 3 to 5 minutes.
4. Turn the heat to high and add the mushroom. Sauté, stirring frequently, until the mushrooms release all their liquid. Using a slotted spoon, transfer the mushrooms to a bowl and set aside.
5. Add the white wine and reduce by half.
6. Add the chicken stock and reduce by half.
7. Add the cream and reduce until the sauce coats the back of a spoon and the track of your finger remains intact when you drag it across the spoon.
8. Reduce the heat to low and add the mustard. Whisk until smooth.
9. Return the cutlets and mushrooms to the pan (do not boil) and cook just until the pork is heated through.
