Cooking On A Budget: Pork Cutlet Marsala

Wednesday, December 5, 2012

Pork Cutlet Marsala


I originally did this post back in 2012 and this is an updated recipe.
A play on the traditional Veal Marsala this Pork Cutlet Marsala recipe is far less expensive and tastes just as good. It was a no brainer spending $3.49 per pound for thin pork cutlets versus $8.99 for veal. The package I picked up of these lovely, grained thin pork cutlets of 5 in the package cost just $2.74. Because we don't eat the portion size like we did when we were younger, this is more than enough for the two of us. Depending on the size of your family, you may have to grab a second package. The alternative would be to check out the price on a small boneless pork roast and slice the cutlets yourself. Weigh the difference in price to suit your budget.
This is so simple to make and cooks quickly. The only added expense if you don't have it is the Marsala wine. I cook with Marsala often so I do have it on hand and recommend you buy the good stuff from a package store.
When you are shopping for pork, since it is much leaner than many other proteins, look for pork with the white grains of fat running through it. It will be more flavorful and more tender.
  • thin pork cutlets
  • 8 oz. pkg. mushrooms (white or crimini) - sliced
  • 1 cup onions - small dice
  • Marsala Wine - 1/3 cup
  • 1/4 cup chicken broth
  • flour for dredging - (1/3 cup or so)
  • 1 egg
  • 1 tbsp. milk
  • 3 tbsp. butter
  • 1 tbsp. olive oil
  • a drizzle of Gravy Master®
  • granulated garlic to taste
  • salt and pepper to taste
  1. Sprinkle salt and pepper to taste on both sides of the pork cutlets.
  2. To your flour add salt, pepper and granulated garlic and mix well to combine.
  3. In another bowl whisk together the egg and the milk.
  4. Dredge the cutlets in the egg and allow the egg to drip off, then dredge them in flour and shake off the excess. Keep them on a clean plate until ready to cook.
  5. In a frying pan, add 1 tbsp. butter and 1 tbsp. olive oil over moderately high heat.
  6. When the butter starts to sizzles, add in the sliced mushrooms. Stir and cook on high heat allowing the mushrooms to get to a nice golden brown. Remove the mushrooms to an awaiting bowl.
  7. Keep the heat on medium high and add in the last 2 tablespoons of butter. Let this melt down and again sizzle, then add in the floured cutlets. Brown on each side for approximately 2 minutes. Remove the cutlets to an awaiting plate.
  8. Next add in the onions and cook until softened. About 2 minutes or so.
  9. Add in the Marsala Wine and de glaze the pan, getting up all of the good bits. Cook down for about 3 minutes to reduce the alcohol.
  10. Reduce the heat to medium low and add a drizzle of Gravy Master®, stir and add the mushrooms in the pan along with the chicken broth. Stir and cook down for about for about 3 minutes.
  11. Taste for additional salt and pepper.
  12. Next, add in the golden brown cutlets and warm through - about 2 minutes.
An incredibly easy dish to prepare and it cooks in no time at all making it a lovely week night supper. Serve with rice or another starch of your choice and a fresh vegetable. Dinner in your diner and well under an hour from start to finish! In this updated version I figured the dinner feeding three people at $2.65 (2 adults, 1 child) for the entire dinner as photographed: pork cutlet Marsala, egg noodles and butter and brown sugar glazed carrots.

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