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.