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Рецепт Pork Paillard With Riesling Cream Sauce
by Global Cookbook

Pork Paillard With Riesling Cream Sauce
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Ингредиенты

  • 4 x pork cutlets
  •     Coarse salt and freshly cracked black pepper
  • 2 Tbsp. extra virgin olive oil
  • 1 c. flour
  • 3 x Large eggs, beaten
  • 1 c. fine dry breadcrumbs
  • 2 Tbsp. minced fresh parsley
  •     Riesling Cream Sauce
  • 1 Tbsp. extra virgin olive oil
  • 4 ounce pancetta, minced
  • 2 lrg onions, peeled and sliced thinly
  • 2 lrg clv garlic, chopped
  • 1 lrg Matsu apple, peeled, cored, and cut into thin wedges
  • 3/4 c. Riesling
  • 1 c. chicken stock
  • 3/4 c. whipping (35%) cream
  • 1 tsp minced fresh sage
  • 1/2 tsp minced fresh marjoram
  • 1 Tbsp. Dijon mustard
  •     Coarse salt and freshly cracked black pepper

Инструкции

  1. One by one, lb. the pork cutlets between 2 sheets plastic wrap with a meat mallet till flattened.
  2. Season the pork with salt and pepper.
  3. Put the flour, Large eggs, and breadcrumbs in 3 separate shallow dishes.
  4. Season each with salt and pepper.
  5. Add in the parsley to the breadcrumbs.
  6. Heat the extra virgin olive oil in a large non-stick skillet.
  7. Dredge the pork in the flour, then the egg, then breadcrumbs and put it in the skillet.
  8. Cook the pork till golden brown, about 2 to 3 min and flip it.
  9. Continue cooking on the other side till golden brown and almost cooked through, about 2 to 3 min longer.
  10. Riesling Cream Sauce:Heat the extra virgin olive oil in a large saucepan.
  11. Add in the pancetta and cook till browned and crisp, about 4 min.
  12. Remove to a plate.
  13. Add in the onions and cook for about 15 to 20 min or possibly till the onions are caramelized.
  14. Add in the garlic and apple and cook for about 10 min or possibly till coloured.
  15. Add in the Riesling and reduce for 3 min or possibly till syrupy.
  16. Add in the chicken stock and simmer 5 to 6 min or possibly till reduced by half.
  17. Swirl in the cream and simmer for another 2 to 3 min to reduce the sauce a bit more.
  18. Add in the herbs and the pancetta back to the pan and stir.
  19. Stir in the Dijon and season to taste.
  20. Assembly:Serve the pork cutlets on top of the sauce.
  21. Paillard is a scallion of meat or possibly poultry which is pounded thin. Pounding, breading, and quick frying the pork cutlets produces a tender and juicy end result.
  22. Yield is 4 servings.