Pork Cutlets with Apple Juice Sauce

Name: Pork Cutlets with Apple Juice Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) egg noodles; Oil; 1 lb (454 g) pork cutlets; 2 tablespoons (30 ml) unbleached all-purpose flour; 2 tablespoons (30 ml) butter; 1 shallot, finely chopped; 2 tablespoons (30 ml) cider vinegar; 1 cup (250 ml) apple juice; 1 teaspoon (5 ml) brown sugar; Salt and pepper

(60)

Rate this recipe

Preparation 15 min
Cooking 15 min
Servings 4

Sans noix

See

Ingredients

- 3/4 lb (375 g) egg noodles
- Oil
- 1 lb (454 g) pork cutlets
- 2 tablespoons (30 ml) unbleached all-purpose flour
- 2 tablespoons (30 ml) butter
- 1 shallot, finely chopped
- 2 tablespoons (30 ml) cider vinegar
- 1 cup (250 ml) apple juice
- 1 teaspoon (5 ml) brown sugar
- Salt and pepper

Preparation

- In a pot of salted boiling water, cook the noodles until al dente. Drain and oil lightly.
- Meanwhile, place the cutlets between two sheets of plastic wrap and flatten with a mallet or rolling pin. Season with salt and pepper.
- In a large dish, flour the cutlets and shake to remove any excess flour.
- In a large skillet, brown the cutlets in the butter, half at a time. Set aside on a plate.
- In the same skillet, brown the shallots. Add butter, if needed. Deglaze with the vinegar. Add the apple juice and brown sugar. Bring to a boil and reduce until the sauce is syrupy. Place the meat back in the skillet and reheat gently in the sauce. Serve with the egg noodles and green beans.

Personal Note

Meat Tenderizer

22.99 $

This practical two-sided tool is made of chrome aluminum. The smooth side is used to pound and flatten meat to your preferred thinness, allowing for even cooking. The textured side, with spikes, is used to tenderize meat or poke tiny holes for easy flavour infusion.

Shop now

Pork Cutlets with Apple Juice Sauce

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

Meat Tenderizer