| Ingredients | Weight | Measure | | Pork cutlets, thin | 1 lb. | | | Seasoned flour | | 1 cup | | Clarified butter | | 1/4 cup | | Shallots, minced | | 1/3 cup | | Brown sauce | | 1 1/2 cups | | Pink peppercorns | | 2 tsp | | Lemon juice | | 1 Tbsp | | Dry white wine | | 1 cup | | Salt | | 1/2 tsp | | Black pepper, ground | | 1/4 tsp | | Parsley, chopped | | 2 tsp | | Method of preparation | Flatten pork cutlets, if necessary, to 1/8-inch thickness. Dredge cutlets in flour. In a large saute pan, heat butter to sizzling. Add cutlets and shallots and saute one minute; turn pork and saute another 30 seconds. Add brown sauce, peppercorns, lemon juice, wine, salt and pepper. Reduce heat and simmer for 7-8 minutes, gently stirring occasionally to keep from sticking. Remove cutlets to warm plates; adjust sauce consistency, if necessary, with additional white wine; stir in parsley. Serve cutlets napped with sauce.
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