This was flavorful, but yes you will need to thicken the sauce. I used some shiitake and regular sliced mushrooms as my market didn't carry the "exotic blend" and it was fine. If I make it again, I will season the pork with more than just snp. Thyme and a little garlic or onion powder would be a good add.
Pork Cutlets with Wild Mushroom Marsala
Pork Cutlets with Wild Mushroom Marsala is simple, delicious, and under 230 calories per serving. What more could you ask for?
More From Cooking Light
- Calories: 226
- Fat: 9g
- Saturated fat: 2.8g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 1.6g
- Protein: 26.9g
- Carbohydrate: 5.4g
- Fiber: 0.9g
- Cholesterol: 84mg
- Iron: 1.6mg
- Sodium: 326mg
- Calcium: 15mg
- 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)
- 1. 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.
- 2. 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.
Only you will be able to view, print, and edit this note.Add Note