I'm a big fan of boneless pork cutlets. They are so versatile and provide a great alternative to chicken or veal. They also have a great flavor and are not easily overpowered by cooking sauces. Pork and tomato sauce is one of life's great-tasting combinations - a "perfect relationship".
½ cup Colavita Extra Virgin Olive Oil
8 small boneless pork cutlets, about 4-6 ounces each, ¾ inch thick
salt to taste
Freshly ground black pepper to taste
2 tablespoons butter
2 medium yellow onions, thinly sliced
4 slices prosciutto, chopped
2 cloves garlic, minced
½ cup white wine*
½ cup tomato sauce
1 tablespoon chopped fresh Italian parsley
Heat the Colavita Extra Virgin Olive Oil in a large nonstick skillet over moderately high heat. Season the cutlets with salt and pepper and brown them on both sides; then lower heat and finish cooking until no traces of pink remain, about 10 minutes more. As the cutlets are finished, transfer them to a warmed serving platter and keep warm.
To the same skillet, add the butter and onions and sauté on medium heat until the onions are soft, 5 to 8 minutes. Add the prosciutto and garlic and sauté until golden, 3 to 8 minutes. Increase the heat and deglaze the skillet with the wine, reducing slightly. Add the tomato sauce and simmer for 8 minutes. Return the cutlets to the skillet and coat with the sauce. Sprinkle with parsley and serve.
Calories 775 Protein 50.8 grams Carbohydrate 7 grams
Fiber 1.4 grams Fat 57.9 grams