By Sharon Feldman
Serves: 2 (with a little leftover)
- 1 package center cut pork cutlets, very thin (about 6 cutlets)
- 1/3 cup flour
- ¼ teaspoon salt
- ¼ teaspoon garlic salt
- ¼ teaspoon garlic powder
- ½ teaspoon dried oregano
- 3 tablespoons herbed butter (or unsalted)
- ¼ cup olive oil
- 1 package sliced fresh mushrooms (I use Portobello)
- 4-5 cloves of garlic, minced
- ¼ cup marsala wine
- ½ cup chicken broth
Mix flour, salt, garlic, garlic powder, and oregano together in a medium bowl. Add pork cutlets and toss until well coated.
Heat butter and oil in a large skillet over medium heat. Place cutlets in a single layer and cook, turning occasionally until both sides are browned. Add the mushrooms and minced garlic and stir.
Stir in the wine and chicken broth. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes.