Pounded Pork With Marsala Wine



Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 0   Average: 0/5]


Pounded Pork With Marsala Wine

Get your mind outta the gutter!


3 Pounded Pork Cutlets – Pounded To 1/3 Inch Thick

2 Tablespoons Olive Oil

3 Tablespoons Unsalted Butter

Kosher Salt

Fresh Ground Black Petter

Unbleached Flour

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.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes