Saturday, 25 August 2012

Make It Easy!

Cotoletta di Maiale con Funghi
Boneless Pork Cutlets with Mushrooms

You know, sometimes we make things more difficult for ourselves than they need be. A dish like this one really isn't complicated to make- it is quick, easy and just perfect for a Summer's night when you don't want to be stood in front of the stove for hours on end...

So grab yourself a plate and grab yourself a frying pan and in 10 minutes time, you will be tucking-in to a great little meal! If you like the thought of only one pan and one dish to wash... then read on!

I melted a little clarified butter in my frying pan and when it began to sizzle, I held the pork cutlets so that the little edge of fat alone touched the pan, so as to brown them off first. This of course also transferred a lot of good meat flavor to the butter. Next, I set the cutlets down and added a little crushed garlic and browned them off for a minute from each side.

Whilst they were frying, I quickly sliced the mushrooms and finely chopped a Spring onion and they went in next- I pushed the meat aside and let them soak up all of the fat and juices and begin to cook nicely. I sautéed them for 3-4 minutes and then added a splash of cider, a little nutmeg, salt, pepper and some finely chopped chives.

Once the mushrooms were good, I spooned them out onto my serving dish and cranked up the heat on the pork. I added a tiny drizzle of honey and a pinch of cinnamon, flipped the cutlets over so they were well coated and then served them up straight away on top of the mushrooms with a few fresh chives as a garnish... delicious!


  1. I like the idea of searing just the fat around the edge of the cutlet first. Great tip!

  2. ;-) Glad you picked up on that Frank! I like to cut-down on the fat around the edges of ME ;-)