Marsala wine, from the Sicilian city of the same name, is often used in Italian cooking. This classic dish is delicious over polenta, with the pan juices drizzled on top, or try it with mashed potatoes or rice. This recipe is great on weekdays when you’re pressed for time but it’s also a wonderful weekend dish for guests. Refrigerate leftovers, tightly wrapped, up to 3 days.
4 (4-ounce) pork cutlets
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
¼ cup dry Marsala wine
1 teaspoon balsamic vinegar
1 (8-ounce) can sliced mushrooms, undrained
1 garlic clove, minced
1 tablespoon chopped fresh rosemary
1. Pat the cutlets dry and sprinkle with salt and pepper.
2. In a large, heavy skillet, heat oil over medium heat. Add cutlets and cook until lightly browned on one side, 3 to 4 minutes. Turn and cook until the other side is browned and crispy, 2 to 3 minutes more.
3. Add wine, vinegar, mushrooms, garlic and rosemary. Simmer gently 3 to 5 minutes or until cutlets are cooked through and juices reduce slightly.
4. Transfer cutlets to a serving platter and pour reduced juices and mushrooms on top. Serve immediately.
Each serving contains 345 calories, 9g total fat, 3g saturated fat, 0g trans fat, 80mg cholesterol, 547 mg sodium, 35g carbohydrate, 1g fiber, 2g sugars, 28g protein, 15 Est GL.