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Tuscan Pork Cutlets w/ Pancetta & Mushrooms Print Email


Tender pork cutlets in a mushroom sauce made with Italian pancetta, vermouth, stock and Tuscan spices. Great over pasta, gnocchi, polenta or rice.

8-10 oz pork tenderloin cutlets
Tony's Tuscan Grill Rub to taste, or pinches of cumin, rubbed sage, fine sea salt and black pepper
superfine flour, as needed
1/4 cup minced Pancetta
1 TBS minced shallots
Picual* extra virgin olive oil
1/2 cup crimini mushrooms, sliced or diced
2-3 TBS Vermouth
3/4 cup chicken stock
1/2 tsp rubbed sage
1 TBS Superfine flour

Preheat a heavy skillet over a medium high flame.
Season cutlets to taste and then dust in superfine flour. Sear seasoned cutlets quickly in 1 TBS olive oil - remove cutlets and reserve.

Add shallots and minced pancetta to pan and sauté about 2 minutes. Add mushrooms and another splash of oil if needed. Cook until the mushrooms liquid evaporates.

Add a splash of Vermouth and when almost gone, add stock and pinches of previous seasonings to taste. Simmer to reduce slightly and then add superfine flour. When thick, add back pork cutlets and simmer to finish through. Serve with pasta, rice or potatoes. Serves 2-3 - Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

*Chef’s Note: Made from the picual olive, Picual olive oil maintains it’s flavor without burning at sauté and frying temperatures up to 400 degrees. Available at Tony’s Market.
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