You are here

Pork Cutlets Bordeaux

Meat.Bible's picture
Ingredients
  Pork cutlets 1 1⁄4 Pound (Cut 1/4 Inch Thick, 4 In Number)
  Egg 1
  Dry bread crumbs 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Dry red wine 1 Cup (16 tbs)
  Instant chicken broth/Granulated chicken bouillon 2 Teaspoon (2 Envelopes)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

GETTING READY
1) Trim all the fat from the pork cutlets.
2) In a pie plate, slightly beat the egg.
3) Add bread crumbs on wax paper and dip the cutlets into the beaten egg, and then into the crumbs and coat well.
4) Set aside the cutlet for about 20 minutes till the coating sets.

MAKING
5) In a pan, add butter or margarine and vegetable oil and heat.
6) Add the cutlets and brown slowly, turning once, then remove.
7) Stir in wine, chicken broth, salt and pepper into the pan and heat, scraping the bits from the bottom of the pan till it boils. Allow to simmer for 1 minute.
8) Place the cutlets in the sauce and place a lid over.
9) Allow to simmer for 45 minutes till the cutlets are tender.

SERVING
10) Arrange on a warmed serving platter.
11) Top with sauce from the pan and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Pork
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
2

Rate It

Your rating: None
4.419445
Average: 4.4 (18 votes)