Cottelotte al Funghi: Pork Cutlets with Mushrooms (Mario Batali) |
|
 |
Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
|
Ingredients:
4 boneless loin pork cutlets, 1/2-inch thick each |
1/2 pound oyster mushrooms, cleaned and roughly sliced |
1/2 pound chanterelle mushrooms, cleaned and left whole if small, cut in half if large |
1/2 cup white wine (suggested: albana di romagna) |
6 tablespoons extra virgin olive oil |
salt and freshly ground black pepper, to taste |
Directions:
1. In a large saute pan heat 3 tablespoons of extra virgin olive oil. Season each pork cutlet with salt and pepper and add to heated pan. Saute for 1 minute then add mushrooms to the pan. Continue to saute until golden brown, about 5 to 7 minutes. Turn the cutlets over and stir mushrooms. Continue to saute for 4 to 5 minutes, then deglaze the pan with white wine. Cook for about 1 more minute and then add the remaining 3 tablespoons of olive oil, swirling the pan to emulsify. Season with salt and freshly ground black pepper to taste. Serve.
|
|