Boneless Pork Cutlets With Shallot Madeira Sauce Recette

Indulge in this restaurant-quality Boneless Pork Cutlets with Shallot Madeira Sauce recipe, inspired by the Black Dog Tavern's "Summer on the Vineyard" cookbook. Juicy pork cutlets are perfectly crisped, then bathed in a luscious, flavorful Madeira sauce. A sophisticated yet surprisingly easy weeknight dinner that will impress your family and friends!

Préparation 15 min

Cuisson 25 min

Calories 844.5 kcal

Protéines 18g

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Boneless Pork Cutlets With Shallot Madeira Sauce

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Boneless Pork Cutlets With Shallot Madeira Sauce

Plain Breadcrumbs
Garlic Cloves
Canola Oil
Parsley
Salt
White Pepper
4 boneless pork cutlets (about 1 inch thick)
Garlic Clove
1/2 cup thinly sliced shallots
Madeira Wine
Chicken Stock
Salt and pepper to taste

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Comment préparer Boneless Pork Cutlets With Shallot Madeira Sauce

Prepare the coating: In a shallow dish, whisk together 1/2 cup panko bread crumbs, 1/4 cup all-purpose flour, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Spread the seasoned bread crumbs on a large plate.
Preheat 1/4 cup vegetable oil in a large skillet over medium-high heat.
Drizzle 1 tablespoon of vegetable oil over 4 boneless pork cutlets (about 1 inch thick).
Press the oiled pork cutlets into the bread crumb mixture, coating one side only.
Carefully place the cutlets crumb-side down in the hot skillet. Brown for approximately 4 minutes, until golden brown and crispy.
Flip the cutlets and sear the other side for 3-4 minutes, until cooked through. Remove the cutlets from the skillet and set aside.
Reduce heat to medium. Add 2 cloves minced garlic and 1/2 cup thinly sliced shallots to the skillet. Sauté for 1-2 minutes, or until softened and lightly browned.
Carefully pour in 1/2 cup Madeira wine. (Caution: It may flame slightly).
Return the skillet to medium heat and cook for about 1 minute, stirring constantly to deglaze the pan and scrape up any browned bits.
Add 1/2 cup chicken stock to the skillet. Bring to a simmer and cook until the sauce has reduced by half, about 5 minutes.
Season the sauce with salt and pepper to taste.
Return the pork cutlets to the skillet to coat with the sauce.
Serve immediately, drizzled with the rich Madeira reduction.

Nutrition Information (Approximate per serving)

Sodium

68 g

Sugar

19g

Fat

26g

Carbs

15g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Pork Recipes European American Summer Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation For 1 Or 2 Main Dish Pork Meat Pork Chops Number Of Servings

Questions fréquentes

Combien de temps faut-il pour préparer Boneless Pork Cutlets With Shallot Madeira Sauce ?

Boneless Pork Cutlets With Shallot Madeira Sauce prend environ 40 minutes du début à la fin — environ 15 minutes de préparation et 25 minutes de cuisson.

Combien de calories contient Boneless Pork Cutlets With Shallot Madeira Sauce ?

Boneless Pork Cutlets With Shallot Madeira Sauce contient environ 844.5 calories par portion, avec environ 18 g de protéines, 15 g de glucides et 100 g de lipides.

De quels ingrédients ai-je besoin pour Boneless Pork Cutlets With Shallot Madeira Sauce ?

Les principaux ingrédients de Boneless Pork Cutlets With Shallot Madeira Sauce sont Plain Breadcrumbs, Garlic Cloves, Canola Oil, Parsley, Salt, White Pepper. Consultez la liste complète avec les quantités ci-dessus.