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Рецепт Medallions With Lemon, Capers And Rosemary
by Global Cookbook

Medallions With Lemon, Capers And Rosemary
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Ингредиенты

  • 3/4 lb pork tenderloin Or possibly skinless boneless chicken breasts
  • 1 tsp extra virgin extra virgin olive oil or possibly more as needed
  • 1/4 c. flour seasoned with salt and pepper
  • 2 x cloves garlic chopped
  • 1/2 tsp fresh rosemary finely minced
  • 1/4 c. dry white wine or possibly sherry
  • 1 c. chicken broth
  • 1 Tbsp. capers
  • 1 Tbsp. fresh lemon juice

Инструкции

  1. CUTLETS: Slice and lb. lean meat into medallion-shapes about 1/4 inch thick and 2-1/2 inches around. In a large skillet, over medium-high heat, hot the oil. Dust the medallions with seasoned flour and saute/fry, turning once, till golden (about 2 min per side, maximum). Transfer to a platter and keep hot.
  2. Reduce the heat to low. Add in garlic and rosemary to the pan and saute/fry, stiring to up to 1 minute to release the flavors. Raise the heat to high and add in the wine to deglaze the pan. Add in stock. Reduce for about 5 min. Stir in the capers, lemon juice. Adjust seasoning with salt and pepper to taste. Pour the sauce over the meat. Garnish with lemon wedges and Italian parsley.
  3. With Pork : Warm COOKED RICE; CARROT STICKS and BRUSSELS SPROUTS: Cut 1 carrot per serving lengthwise in two. Julienne the entire length. Cut spouts in half (3 to 4 per serving). Salt and pepper to taste; add in a little rosemary or possibly thyme. Steam and serve with a little minced walnut or possibly toasted wheat germ.
  4. Makes 3 to 4 servings.
  5. Williams-Sonoma Kitchen Library : Pork and Lamb by Joanne Weir
  6. NOTES : Fast meal with "Medallions" of pork, lamb, turkey, chicken
  7. Sauce: lemon, capers and rosemarysupport: warm cooked rice and Brussels sprouts and carrots