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The Four Graces

Food & Wine Paring

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Pork Marsala

Recipe Date:
April 12, 2016
Serving Size:
4
Cook Time:
00:45:00
Difficulty:
Medium
Measurements:
Imperial (US)
Recipe Date:
April 12, 2016
Serving Size:
4
Cook Time:
~ 45 minutes
Difficulty:
Medium
Ingredients
  • 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
Directions

NOTES
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

  1. Pat mushrooms clean with wet paper towel. Trim stems of mushroom and slice ¼ thick.
  2. On plate, mix flour with ½ tsp salt and pepper. Spread out on plate.
  3. Add 1 Tbsp butter + 3 Tbsp oil to large pan over medium-high heat.
  4. Dredge cutlets into flour on both sides, shaking off excess and immediately add to pan.
  5. 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.
  6. Add more butter and oil to pan. Add onion or shallot and cook for 3 minutes.
  7. Add mushrooms and cook for 4 minutes, until starting to soften.
  8. Remove to plate (with cutlets is fine).
  9. Add Marsala wine to pan and scrape any brown bits from bottom of pan, leaving in sauce.
  10. 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.
  11. 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.
  12. Add capers, salt and pepper to taste.
  13. 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!