Pork Cutlets with Mushrooms Marsala and Sage
|Dried sage||1 1⁄4 Teaspoon, crumbled|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Boneless pork loin cutlets||1 Pound, well trimmed and thinly sliced|
|Garlic||2 Clove (10 gm), crushed|
|Cremini mushrooms||1 Pound, rinsed, sliced (Small Variety)|
|Marsala/Dry sherry||1 Tablespoon|
|Chopped flat leaf parsley||1⁄4 Cup (4 tbs)|
In a cup, combine 3/4 teaspoon of the sage, 1/4 teaspoon of the salt, and the pepper.
Rub over both sides of the cutlets.
Place the cutlets in a glass dish large enough to hold them in a single layer.
Slice 1 lemon and place the slices over the cutlets.
Add the garlic to the dish.
Cover and marinate in the refrigerator for 1 hour.
Squeeze enough juice from the remaining lemon to measure 1 tablespoon and reserve.
Heat a large, deep, heavy skillet coated with olive-oil cooking spray over medium-high heat.
Add the cutlets and cook for 6 minutes, turning once, or until lightly browned and no longer pink in the center.
Transfer the pork to a platter and cover loosely with foil.
Recoat the skillet with cooking spray.
Add the mushrooms, the remaining 1/2 teaspoon sage, and the remaining 1/4 teaspoon salt.
Cook, stirring often, for 7 minutes, or until the mushrooms are tender and their juices have evaporated.Stir in the Marsala or sherry, the reserved lemon juice, and any pork juices from the platter.
Calories 420 Calories from Fat 170
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 6.4 g32%
Trans Fat 0 g
Cholesterol 100 mg33.3%
Sodium 1252.4 mg52.2%
Total Carbohydrates 21 g7%
Dietary Fiber 5.8 g23.2%
Sugars 4.1 g
Protein 53 g106.7%
Vitamin A 13.6% Vitamin C 91.4%
Calcium 14.8% Iron 31.9%
*Based on a 2000 Calorie diet