Another Recipe

Pork Cutlets and Red Wine

Ingredients

6 pork cutlets cut into ¼” fillets and pounded as thin as possible.

1 cup of flour seasoned with salt and pepper for dredging

Olive oil for browning

1 small onion finely diced

1 clove of garlic minced

½ cup of your favorite red wine

1-1/2 cups of chicken stock

1- 12 oz can of petite-diced tomatoes

½ cup of olives sliced thin

Salt and pepper to taste

Directions

Heat about 2 tablespoons of oil in a regular skillet over medium high heat, not a non-stick skillet. Dredge the pork cutlets in the flour and shake off excess flour. Place the cutlets into the hot oil and brown 1 side; it will take from a minute and a half to two minutes to get a nice golden brown color. Only fry a few at a time so not to crowd the skillet. Flip the cutlets and repeat. Remove the cutlets after browning and place them on a paper towel covered plat to drain excess oil. Repeat until all of the cutlets are done. Add more olive oil as needed. A total of 4 tablespoons will be more than enough.

For the sauce- drain excess oil from the skillet leaving any little brown bits. Add the onion and garlic and sauté until the onion is translucent. Deglaze the skillet with the wine and simmer until it seems that the wine has completely evaporated. Add the chicken stock, diced tomatoes and the olives and bring to a simmer. Taste and add salt and pepper to taste. At time I will add a little crushed red pepper flakes at this time too. After the seasoning taste right turn the heat low and gently place the pork cutlets into the sauce, cover and simmer for 15-20 minutes.

I usually serve this over thin spaghetti. The pork cutlets are so tender that they will melt in your mouth. This recipe works just as well for chicken cutlets or my favorite veal cutlets. I am not a big fan of olives but this dish just doesn’t taste right without them. Green or black olives are great. As far as the wine is concerned I will say that you must use the type of wine that you enjoy. If you don’t drink wine, I have made this using lemon juice. Squeeze two lemons minus the seeds right into the sauce to brighten the flavor.