- 1 – 1 ½ LB Pork Cutlets (See Notes)
- 8 ozs Mushrooms (white or crimini)
- 1/2 cup Flour
- 1 tsp Salt
- 1 tsp Pepper
- 4 tbsps Butter*
- 4 tbsps Extra Virgin Olive Oil *
- 1/4 Medium Onion or 1 Shallot
- 1/2 cup Chicken Broth
- 1 cup Marsala wine (See Notes)
- 1 tbsp Capers*
- 1/4 cup Chopped Italian Parsley
Serve with Creamy Mashed Potatoes and The Four Graces McMinnville Pinot Noir
Can substitute Veal Scallopini or Chicken Breasts. If using chicken breasts, use a meat pounder, place breast in between two sheets of plastic wrap, and pound until ¼” thick. Dry or Sweet Marsala wine can be used, depending on taste. Our experience is that Dry tends to be better suited when pairing with Pinot Noir.
* - Available at Market Barrel in downtown Newberg
- Pat mushrooms clean with wet paper towel. Trim stems of mushroom and slice ¼ thick.
- On plate, mix flour with ½ tsp salt and pepper. Spread out on plate.
- Add 1 Tbsp butter + 3 Tbsp oil to large pan over medium-high heat.
- Dredge cutlets into flour on both sides, shaking off excess and immediately add to pan.
- Cook 2 minutes each side and transfer to a plate. You will probably need to cook in 2-3 batches depending on size of your pan. Add butter/oil if pan dries out.
- Add more butter and oil to pan. Add onion or shallot and cook for 3 minutes.
- Add mushrooms and cook for 4 minutes, until starting to soften.
- Remove to plate (with cutlets is fine).
- Add Marsala wine to pan and scrape any brown bits from bottom of pan, leaving in sauce.
- Add chicken broth and let mixture come to a boil. Taste and adjust Marsala/broth ratio as needed. Let boil for a minute and then reduce to heat to medium-low.
- If you desire a thicker sauce, you can create 2 TBSP flour/water mixture (mix to a runny paste) and whisk into the sauce at this time.
- Add capers, salt and pepper to taste.
- Return cutlets and mushrooms back to pan. Spoon sauce over cutlets. Heat and when ready, serve alongside vegetables or our favorite pick: mashed potatoes. Place mashed potatoes in center of plate with cutlets on top and extra sauce. The excess sauce and potatoes are a beautiful pair to delight. Enjoy!