Ingredients for Pork Or Veal Cutlets With Balsamic Sauce
- 1 cup breadcrumbs
- Vegetable Oil
- Pork Cutlets
- 2 tablespoons butter
- 2 cloves garlic, minced
- Sage Leaves
- 1/2 cup chicken broth
- Brown Sugar
- Balsamic Vinegar
- Parmesan Cheese
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How to Make Pork Or Veal Cutlets With Balsamic Sauce
- Place breadcrumbs on a piece of wax paper.
- Season pork or veal cutlets generously with salt and pepper. Press both sides of the cutlets firmly into the breadcrumbs, ensuring complete coverage.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the cutlets to the skillet and cook for 3-4 minutes per side, or until lightly browned and cooked through. Add another tablespoon of oil if needed to brown the second side.
- Remove the cutlets from the skillet and set aside.
- Add 2 tablespoons of butter, 2 minced cloves of garlic, and 1 teaspoon of dried sage to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in 1/2 cup of chicken broth and 1 teaspoon of sugar. Bring to a simmer and cook until the liquid reduces to about 1/3 cup (about 5 minutes).
- Stir in 1/4 cup balsamic vinegar and simmer for another minute.
- Return the cutlets to the skillet, spooning the balsamic glaze over them.
- Serve immediately. Garnish with freshly grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
26g
Fat
52g
Carbs
8g
