Villager's Pork Cutlets
|Pork cutlets||16 Ounce, pounded flat (4 Cutlets Of 4 Ounce / 125 Grams Each)|
|Garlic||1⁄2 Clove (2.5 gm)|
|Olive oil||3 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
|Hot water||3 Tablespoon|
|Quartered potatoes||1⁄2 Cup (8 tbs), deep fried|
Heat the lard in a heavy skillet until it is very hot.
Arrange the cutlets in the pan, one beside the other.
Do not cover the pan.
Let the cutlets cook for five or six minutes until they have browned.
Then turn them over to let them brown on the Add the brandy.
Taste for salt and pepper; correct the seasonings if necessary.
Spoon the sauce liberally over the cooked pork chops.
If fresh tarragon is in season, chop a little and sprinkle it over the sauce.