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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (356g) Recipe makes 2 servings The following items or measurements are not included below: sage leaves 2 tablespoons balsamic vinegar |
||
| Calories 499 | ||
| Calories from Fat 167 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.6g | 28% | |
| Saturated Fat 9.4g | 46% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 155mg | 51% | |
| Sodium 953mg | 39% | |
| Potassium 1225mg | 35% | |
| Total Carbohydrate 23.0g | 7% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 4.2g | ||
| Protein 56.4g | 112% | |
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Pork (or veal) Cutlets with Balsamic Sauce
By: PanNan
Dec 17, 2002
A very quick and flavorful dish. The recipe was shared on another cooking website and has been a hit in our family.
SERVES 2 -4
Ingredients
- 1/2 cup breadcrumbs
- vegetable oil
- 4 (4 ounce) pork cutlets or veal cutlets, pounded thin
- 2 tablespoons butter
- 2 cloves garlic, minced
- 4 sage leaves, chopped
- 2/3 cup chicken broth
- 1 teaspoon brown sugar
- 2 tablespoons balsamic vinegar
Optional garnish
- parmesan cheese, shavings
Directions
1
Spread the breadcrumbs on a piece of wax paper.2
Press both sides of the cutlets into the breadcrumbs, until coated.3
Heat a large skillet over medium-high heat.4
Add a little oil and cook the cutlets on each side until lightly browned and cooked.5
You may need to add a little oil to brown the other side.6
Stir the butter, garlic, and sage into the skillet.7
Cook for a minute.8
Add the chicken broth and sugar.9
Let it simmer down to about 1/3 cup.10
Add the vinegar and simmer a minute more.11
Pour the sauce over the cutlets and serve.12
If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork
- Main Ingredient > Meat > Beef > Veal
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: CC & G
On Jun 11, 2009
I made this with veal. I really enjoyed the balsamic sauce even though mine split at the end of the cooking process. I think next time I will make this with Pork Tenderloin or Chicken, you could use the sauce over grilled meats too. Thanks for sharing.
From: BLUE ROSE
On Jan 31, 2009
We did not expect to love this dish the way we do. The flavor is amazing. I chose to taste the sauce before adding the vinegar and like it but ounce I added the vinegar I love it. Did I also tell you how easy this recipe was to make during the week, which is a good thing. Looking forward to making this recipe again. Thank for posting this recipe for us all to try.
From: Kirstin in the Couv
On Feb 27, 2003
Fabulous!!! This will become one of my staples. The sauce is a perfect balance of flavors. I added some grated parmesan to the breadcrumbs and they were perfect!
From: SPharo
On Feb 26, 2007
This had the most amazing flavor! The balsamic vinegar had a powerful flavor. My family told me this was the best meal I had ever cooked! For side dishes I made Five (Or More!) Ingredient Garlic Quinoa (Recipe # 121064) and Roasted Cauliflower (from my own cookbook). Thanks again for the great recipe PanNan!
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