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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I developed this delightful dish by tweaking my veal scallopine recipe Ingredients:
3 pounds pork sirloin cutlets |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup olive oil |
2 tablespoons butter |
1 medium onion, chopped |
1/2 cup chopped roasted sweet red peppers |
6 garlic cloves, minced |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1/2 cup minced fresh basil or 2 tablespoons dried basil |
1/2 cup balsamic vinegar |
1/2 teaspoon pepper |
noodles: |
1 package (16 ounces) egg noodles |
1/2 cup half-and-half cream |
1/4 cup grated romano cheese |
1/4 cup butter, cubed |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
Directions:
1. Dredge pork cutlets in flour. Heat oil and butter in a large skillet over medium-high heat; add pork and brown in batches. Set aside.
2. Add onion and red peppers to the pan; saute until onion is tender. Add garlic; cook 1 minute longer. Add the broth, basil, vinegar and pepper. Return pork to the pan, layering if necessary.
3. Cover and cook over low heat for 15-20 minutes or until meat is tender.
4. Meanwhile, in a Dutch oven, cook noodles according to package directions. Drain; stir in the cream, cheese, butter, pepper and garlic powder. Serve with pork. Yield: 12 servings.
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