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Pork Cutlets With Mushrooms Marsala And Sage

Diet.Chef's picture
  Dried sage 1 1⁄4 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Boneless pork loin cutlets 1 Pound, well trimmed and thinly sliced
  Lemons 2 Medium
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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