Pounded Pork With Marsala Wine

Pork

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Cook Time:  minutes
Ready In:  minutes

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Pounded Pork With Marsala Wine

Get your mind outta the gutter!

INGREDIENTS

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

    Victoria has been cooking and writing recipes since she was a teenager. 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.

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