VEAL CUTLETS RECIPES ITALIAN RECIPES

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SPICY ITALIAN PORK CUTLETS | ALLRECIPES



Spicy Italian Pork Cutlets | Allrecipes image

A delicious garlic and fresh tomato sauce covers tender pork cutlets. Serve with crusty bread, a leafy salad, and maybe a side of buttered pasta with a little of the sauce on top. Terrific and fast.

Provided by GEORGIAK

Categories     Italian Recipes

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 Servings

Number Of Ingredients 9

¼ cup extra virgin olive oil, divided
4 raw chop with refuse, 120 g; (blank) 4.225 ounces boneless pork chops, pounded to 1/4 inch thick
1 pinch salt and pepper to taste
4 cloves garlic, thinly sliced
1 large tomato, diced
⅓ cup chicken broth
¼ cup dry white wine
3 tablespoons minced fresh parsley
¼ teaspoon red pepper flakes

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
  • Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
  • Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve pork with the tomato and broth mixture from the skillet.

Nutrition Facts : Calories 260.4 calories, CarbohydrateContent 3.5 g, CholesterolContent 38.7 mg, FatContent 18.7 g, FiberContent 0.8 g, ProteinContent 16.1 g, SaturatedFatContent 3.6 g, SodiumContent 107.2 mg, SugarContent 1.5 g

VEAL MARSALA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK



Veal Marsala Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

8 veal cutlets (about 3 ounces each)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
1/2 cup sweet Marsala
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig

Steps:

  • Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
  • Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
  • Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

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