After feeling under the weather for a few weeks, I knew I was feeling better last night when I spent two hours in the kitchen making some new, some practiced recipes for one of the best dinners I've made in a long time, if I do say so myself. To top the breaded pork cutlets, I created a smoky, complimentary bourbon butter reduction sauce, and for sides: a simple green salad, potato and onion tart, and my friend, Lisa's cheddar and feta cheese puffs.
Those couple of hours reminded me how therapeutic working in the kitchen can be, To me, the satisfaction of making a great meal is comparable to creating a work of art or writing a good story. It makes me feel like me again.
Lots of great recipes coming up this week. today, the pork cutlets, and later in the week: the potato tart, Lisa's cheese puffs, my friend Mark's bacon leg, and another great kid-friendly meal from Pinterest.
Pork Cutlets with Bourbon Butter Reduction Sauce
Recipes by Glenna Anderson Muse
1) Prepare the cutlets by pounding out to 1/4" thickness. The easiest way I found to do this is to lay them between two pieces of waxed paper and pound them with the flat side of a meat mallet, rolling pin, or the heavy end of a table knife. This creates a large but thin, and very tender, pork cutlet.
2) Salt and pepper both sides of each piece, then dredge each in flour, egg/milk, and then Italian seasoned bread crumbs. I set up my dredging stations by putting the flour and bread crumbs out on paper plates and beating the egg and milk together in a shallow bowl. I then place the breaded cutlets onto a cutting board to rest for about 20 minutes prior to cooking, which makes the coating adhere better.
3) Heat large non-stick skillet over medium heat and add oil for 2-3 minutes to make sure oil is good and hot when you lay the cutlets in. Saute each side until nicely brown and meat is cooked through. This will only take a few minutes on each side since meat has been pounded out quite thin. Set aside on a warm plate while finishing sauce. (If you don't have a warming section on your stove top, just setting the plate inside the microwave, covered with a paper towel, will keep the cutlets warm for the few minutes needed to make the sauce.
Bourbon Butter Reduction Sauce
Recipe by Glenna Anderson Muse
Pan drippings from pork cutlets
1/2 cup chicken broth, low sodium
3 Tbsp butter
1/4 cup Jim Beam
Salt and pepper
Pinch of fresh Parsley, minced
1) While skillet is still over medium heat, quickly add 2/3 cup chicken stock and deglaze the pan, using a whisk to scrape up the browned bits from the bottom.
2) Add the butter and allow sauce to continue to bubble and reduce, uncovered, for 5 minutes. The sauce will not be thick, it will simply enrichen and the butter will thicken it slightly.
3) Add the bourbon and stir with whisk for 1 minute, allowing alcohol to cook off, but retaining the flavor. Taste. Add a pinch of salt and pepper as needed.
4) Plate cutlets on a rimmed platter and pour sauce over. Garnish with minced fresh parsley.
Nutrition per serving of pork plus sauce: Calories: 470 Protein: 28 Carbs: 6 Fat: 13 Fiber: 1 Weight Watchers Points: 7