Get your mind outta the gutter!
3 Pounded Pork Cutlets – Pounded To 1/3 Inch Thick
2 Tablespoons Olive Oil
3 Tablespoons Unsalted Butter
Fresh Ground Black Petter
2 Sliced Shallots
½ Cup Marsala Wine
1/4 Cup Chicken Stock
Heat the olive oil and 1 tbsp of the butter in a large sauté pan. Season the pounded pork cutlets with salt, pepper and a bit of flour. Saute the pork in the butter and oil mixture until it is medium well, about 2-3 minutes on each side. Remove the meat from the pan and transfer to a serving dish.
Add the remaining butter to the pan as well as the shallots, Marsala wine and stock. Reduce over medium high heat until slightly thickened, about 8 minutes.
Pour the reduced Marsala sauce over the pork and serve.