- 1 tablespoon canola oil, divided
- 3 (4-ounce) packages exotic mushroom blend
- 1/2 teaspoon kosher salt, divided
- 1/4 cup Marsala wine
- 1/2 cup unsalted beef stock
- 2 tablespoons heavy whipping cream
- 3/8 teaspoon freshly ground black pepper, divided
- 4 (4-ounce) pork cutlets (1/4 inch thick)
- calories 226
- fat 9 g
- satfat 2.8 g
- monofat 3.9 g
- polyfat 1.6 g
- protein 26.9 g
- carbohydrate 5.4 g
- fiber 0.9 g
- cholesterol 84 mg
- iron 1.6 mg
- sodium 326 mg
- calcium 15 mg
How to Make It
Heat a large skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add mushrooms and 1/4 teaspoon salt; sauté 8 minutes. Add Marsala; cook 1 minute, scraping pan to loosen browned bits. Add stock; bring to a boil, and cook 2 minutes. Remove pan from heat; stir in cream and 1/8 teaspoon pepper.
Sprinkle cutlets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large heavy skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add cutlets; cook 2 to 3 minutes on each side or until done. Place 1 cutlet on each of 4 plates; top each serving with about 1/2 cup mushroom mixture.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.