Recipe by Dr. Jenny
This recipe comes from the Black Dog Tavern's "Summer on the Vineyard" Cookbook. DH and I made this for dinner a few nights ago and thought it was delicious.
Top Review by Windy City Girl in AZ
I made this for dinner the other night and it was very, very good! DH gave it 2 thumbs up! I changed the recipe up a bit: used Panko instead of regular bread crumbs and less oil than called for and it turned out really well. Very good flavor. Served with baked potato and baby carrots. This is a definate make again...and again... Thanks for posting Dr. Jenny
- 1 cup plain breadcrumbs
- 2 garlic cloves, chopped
- 1⁄4 cup canola oil
- 1 tablespoon chopped parsley
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 4 pork cutlets, about 1 to 1 1/4 inches thick
- 1⁄4 cup canola oil, plus
- 1 tablespoon canola oil
- 1 garlic clove, chopped
- 2 tablespoons shallots, minced
- 1⁄2 cup madeira wine
- 1⁄2 cup chicken stock
- salt and pepper
Directions See How It's Made
- Toss together the coating mix ingredients. Once mixed, spread the seasoned crumbs on a large plate.
- Preheat 1/4 cup of oil in a large saute pan over medium heat.
- Drizzle the remaining tablespoon of oil on the pork cutlets.
- Press the oiled pork into the crumb mixture on one side only.
- Brown the pork nicely on the crumb side. This should take approximately four minutes in hot oil. Turn to sear on the other side for another three to four minutes.
- Remove any excess fat and add the garlic and shallots to the cutlets. Saute for one to two minutes or until slightly browned.
- Remove pan from heat and add Madeira. Be careful, as it may flame.
- Return the pan to heat and cook for about one minute, stirring and blending to deglaze the pan and scrape up all the bits that have stuck to it. Now add the stock and continue cooking until the liquid is reduced by half. Season with salt and pepper.
- Place the cooked pork on serving plates and drizzle with the Madeira reduction.