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Villager's Pork Cutlets

Meat.World's picture
Ingredients
  Pork cutlets 16 Ounce, pounded flat (4 Cutlets Of 4 Ounce / 125 Grams Each)
  Lard 2 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Browned
Ingredient: 
Pork
Interest: 
Healthy

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