ITALIAN-STYLE PORK CUTLET
Portions : 4 - Preparation : 5 minutes - Cooking : 10 minutes
Ingredients
- 4 Québec pork cutlets
- 30 ml (2 tablespoons) Mycryo cocoa butter
- 45 ml (3 tablespoons) unsalted butter
- 1 shallot, chopped
- 1 clove garlic, minced
- 1 sprig thyme, leaves removed
- 125 ml (1/2 cup) white wine
- 45 ml (3 tbsp.) capers
- 1 lemon, juice
- salt and pepper to taste
Preparation
- Preheat the BBQ to maximum
- Season cutlets with salt and pepper, then coat with Mycryo butter.
- Place the meat on the hot grill and cook for 2 minutes on each side.
- Set aside, wrapped in aluminum foil.
- Melt the butter in a large frying pan, then add the shallot, garlic and thyme. Cook over high heat for 2 to 3 minutes.
- Deglaze with white wine and reduce by half.
- Add the cutlets, capers and lemon juice to the pan. Cook over medium heat for 1 minute and serve.
