How to make it

  • BASIC:
  • place a sheet of plastic wrap on work area, put 1/2 tsp. oil in center and take one cutlet and coat on both sides in the oil,place a second piece of wrap over cutlet and pound to 1/4" thickness-repeat with the rest of the cutlets
  • adjust over rack to middle position and heat oven to 200*F.
  • season both sides of cutlets with salt and pepper
  • heat 2 tsp. oil in a heavy bottomed skillet over medium high until smoking
  • place 4 cutlets in skillet and cook without moving for 2 minutes. flip cutlets and cook second side until opaque, 15-20 seconds,transfer to a heat proof dish and place in oven.
  • add 2 tsp. more oil and cook remaining cutlets.
  • place them with 1st. cutlets and cover loosly with foil
  • >
  • >
  • off heat add 2 tsp.oil and shallots to hot skillet,using residual heat ,cook stirring constantly,until softened(about 30 seconds)return skillet to medium-high heat and add cider and vinegar
  • bring to a boil,scraping any fond loose,simmer until reduced to 1/2 cup (6-7 minutes)
  • off heat stir in mustard and parsley, whisk in butter,1 Tbs. at a time.adjust seasoning and serve over cutlets
  • >
  • following above recipe, adding 2 tsp. tomato paste along with shallots, substituting broth for cider,and white vinegar for cider vinegar,and adding brown sugar and thyme sprigs with liquids and omitting mustard and parsley.

Reviews & Comments 5

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  • zeeskiet 9 years ago
    sounds amazing. will try this soon
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    " It was excellent "
    zena824 ate it and said...
    Sounds delicious...
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    " It was excellent "
    laadeedaa ate it and said...
    Yummmm, lookin good. Thanks for this keeper!
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  • lunasea 10 years ago
    Great post! Saving to try...thank you. =)
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  • cheryilyn 10 years ago
    sounds good.
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