Ingredients Jump to Instructions ↓

  1. 4 Boneless loin pork cutlets,

  2. 1/2"-thk each 6 tablespoons 90ml Extra-virgin olive oil Salt - to taste Freshly-ground black pepper - to taste

  3. 1/2 lb 227g / 8oz Oyster mushrooms - cleaned, and Roughly sliced

  4. 1/2 lb 227g / 8oz Chanterelle mushrooms - cleaned, and Left whole if small, halved if large

  5. 1/2 cup 118ml White wine - (Albana di Romagna suggested)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large saute pan heat 3 tablespoons of extra virgin olive oil. Season each pork cutlet with salt and pepper and add to heated pan. Saute for 1 minute then add mushrooms to the pan. Continue to saute until golden brown, about 5 to 7 minutes. Turn the cutlets over and stir mushrooms. Continue to saute for 4 to 5 minutes, then deglaze the pan with white wine. Cook for about 1 more minute and then add the remaining 3 tablespoons of olive oil, swirling the pan to emulsify. Season with salt and freshly ground black pepper to taste. Serve. This recipe yields 4 servings.


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