Ingredients for 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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How to Make 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
