Pork Cut­lets with Marsala Sauce


Serves 4 In­gre­di­ents

• 1 tbsp corn­starch

• 1 3/4 cups (430 ml) chicken broth

• 1 lb (450 g) small pork cut­lets

• 1/4 cup (40 g) un­bleached allpur­pose flour

• 2 tbsp but­ter

• 1/2 cup (125 ml) Marsala wine


1. In a small bowl, whisk the corn­starch and 1/4 cup (60 ml) of the broth un­til smooth. Set aside.

2. In a pot, bring the re­main­ing broth to a boil and let re­duce by half. Set aside.

3. Mean­while, on a work sur­face, place the cut­lets be­tween two lay­ers of plas­tic wrap and flat­ten with a flat meat mal­let or rolling pin. Sea­son with salt and pep­per.

4. On a large plate, dredge the pork in the flour and shake to re­move any ex­cess.

5. In a large stain­less steel skil­let over high heat, brown 2 to 3 cut­lets at a time in the but­ter. Add more but­ter, if needed. Set aside on a plate and keep warm.

6. Deglaze the skil­let with the Marsala and bring to a boil, scrap­ing to loosen any browned bits from the bot­tom of the pan. Let the sauce re­duce by half. Whisk in the re­duced broth and the corn­starch mix­ture. Sim­mer for 2 min­utes and ad­just the sea­son­ing.

7. Driz­zle the sauce over the cut­lets and serve with mashed pota­toes and a green veg­etable.

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