Panko-Crusted Pork Cutlets with Mushroom Sauce

Panko-Crusted Pork Cutlets with Mushroom Sauce

Panko-Crusted Pork Cutlets with Mushroom Sauce

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This dish would be great for a dinner party with friends. It’s a take on the Italish veal marsala dish. Pork is definitely cheaper than veal which helps the budget. I used hearty baby portabella mushrooms instead of white button mushrooms but choose your favorite variety. The panko adds a nice crunch to the pork cutlets.

2 pounds boneless pork chops

salt and freshly ground black pepper

1 cup all-purpose flour

3 large eggs, lightly beaten

2 cups panko crumbs

1/4 cup chopped fresh parsley, plus more for garnishing

2 lemons, the juice of 1, the zest of 2

5 T. vegetable oil

2 large shallots, thinly sliced

1 pound mushrooms, thinly sliced

1 cup ruby port or dry sherry

1 1/2 cup fresh chicken stock or canned low sodium

1 T. cornstarch mixed with 1 T. cold water

Preheat oven to 250 degrees F. Put the pork chops on a large cutting board and cover with a doubled sheet of plastic wrap. Using a meat mallet, pound the pork to a thickness of 1/2 inch.

Pur the flour, beaten eggs, and panko in separate shallow dishes. Add the chopped parsley and half the lemon zest to the panko and stir to blend. Season the pork lightly on both sides with salt and pepper. Dredge the pork in the flour, dip in the egg, drain the excess, then dredge in the panko. Transfer to a large plate.

Heat a large skillet over medium-high heat. Add 2 T. of the oil and swirl to coat the pan. When the oil is hot, and working in batches, add the pork and saute, turning once, until golden, 2 to 3 minutes per side. Add 2 T. more of the oil, and repeat with the remaining pork. As each cutlet is done, transfer to a plate and keep warm in the oven.

Wipe out the pan and heat over high heat. Add the remaining 1 T. oil and swirl to coat the pan. When the oil is hot, add the shallots and saute, without stirring, until soft, about 1 minute. Add the mushrooms and saute, stirring, until browned, about 3 minutes. Add the port or sherry and lemon juice, stir and simmer until the liquid is reduced by half, about two minutes. Add the stock and bring to a simmer. Whisk in the cornstarch slurry and simmer until slightly thickened, about 1 minute. Adjust the seasoning if necessary.

Transfer the mushroom mixture to a rimmed serving platter and top with the cutlets. Garnish with the extra parsley and remaining zest and serve.

Adapted from Simply Ming in Your Kitchen

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