Ingredients

The following ingredients have 8 Servings
  • 2 1/2 lbs. Center Cut Boneless Pork Loin
  • 1 c. + 2 tbsp. All-Purpose Flour; divided
  • 3 tbsp. Butter; divided
  • 1/2 c. Canola Oil
  • 10 oz. Sliced White Button Mushrooms
  • 1 c. Marsala Wine
  • 2 c. Chicken Broth
  • 2 tbsp. Fresh Chopped Parsley
  • 1/4 tsp. Kosher Salt
  • 1/8 tsp. Black Pepper

Instruction

  • Preheat oven to 350 degrees F.
  • Trim any fat and slice the pork horizontally into 1/2" thick pieces; then pound them with a meat mallet until they are thin and uniform in size. (mine yielded 16 pieces)
  • Heat the oil and 2 tbsp. butter in a large, nonstick saute pan over medium heat.
  • Add 1 cup of flour to a bowl, dredge the pork cutlets in the flour; then add the pork to your heated pan.
  • Allow to brown 2-3 minutes per side. Remove the pork when cooked through and place in an oven safe baking dish (I used a 13"x9". It's alright if the pieces slightly overlap). Repeat until all pieces of pork have been cooked.
  • In a separate saucepan, melt the remaining 1 tbsp. of butter over medium heat and add the mushrooms. Saute until the mushrooms start to soften; approximately 4-5 minutes; then whisk in the remaining 2 tbsp. flour to form a roux.
  • Add the marsala wine, chicken broth and parsley; mix well. Season with salt and pepper to your liking. Allow to simmer 3-5 minutes until it is slightly thickened; then pour over your browned pork cutlets.
  • Bake for 15-20 minutes until the sauce is hot and bubbly.