Ingredients
- 4 x boneless loin pork cutlets, 1/2"-thk each
- 6 Tbsp. extra-virgin extra virgin olive oil
- Salt to taste
- Freshly-grnd black pepper to taste
- 1/2 lb oyster mushrooms cleaned, and
- roughly sliced
- 1/2 lb chanterelle mushrooms cleaned, and
- left whole if small, halved if large
- 1/2 c. white wine - (Albana di Romagna suggested)
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Pork Cutlets With Mushrooms (Cottelotte Al Funghi)
Servings: 4
Directions
- In a large saute/fry pan heat 3 Tbsp. of extra virgin extra virgin olive oil. Season each pork cutlet with salt and pepper and add in to heated pan. Saute/fry for 1 minute then add in mushrooms to the pan. Continue to saute/fry till golden, about 5 to 7 min.
- Turn the cutlets over and stir mushrooms. Continue to saute/fry for 4 to 5 min, then deglaze the pan with white wine. Cook for about 1 more minute and then add in the remaining 3 Tbsp. of extra virgin olive oil, swirling the pan to emulsify. Season with salt and freshly grnd black pepper to taste. Serve.
- This recipe yields 4 servings.
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