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Oct 6, 2008 9:06 pm US/Central
Pork Cutlets With Cranberry Riesling Au Buerre
Yield: 3 Servings
1 lb. Pork Loin, sliced into 1.5 oz cutlets and flattened.
-Flour for dredging pork.
-Salt and pepper for seasoning the pork and flour.
-Oil for shallow frying.
2 cups Cranberries, fresh
3 cups Riesling White Wine
1 oz. Lemon Juice, fresh
1 oz. Balsamic vinegar
2 oz. Sugar
Pinch Salt
2 ozs. Butter, cold unsalted
1 Tbl. Sage, fresh chopped
Sage, fresh and deep fried In oil for garnish.
Lemon Zests, for garnish.
1. Dredge seasoned pork slices in flour and pan fry in shallow oil till lightly golden brown; on both sides. Be careful not to overcook. Set aside.
2. In separate saucepot, combine cranberries, wine, lemon juice, vinegar, sugar, and salt. Simmer until cranberries burst and sauce is slightly thickened. If liquid evaporates too quickly simply add more wine.
3. Remove saucepot from heat and slowly incorporate cold butter into sauce. Once all butter is in the pan, add sage.
4. Pour sauce mixture over the pork cutlets and garnish with deep fried sage leaves and lemon zests.
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