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Categories:
pork salt pepper flour butter Swiss cheese white wine mushrooms butter chives tarragon rosemary parsley
Viewed: 115 - Published at: 5 years agoIngredients
- 2 lb. pork or veal cutlets
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. flour
- 1/4 c. butter or margarine
- 6 slices Swiss cheese
- 1 c. dry white wine
- 1 (4 oz.) can mushrooms
- 2 Tbsp. butter or margarine
- 1 tsp. chopped chives
- 1 tsp. dried tarragon leaves
- 1 tsp. dried rosemary leaves
- 1/4 c. snipped parsley
Method
- Heat oven to 300°.
- Season meat with salt and pepper; coat lightly with flour.
- Brown meat on both sides in 1/4 cup butter. Cover; bake for 20 minutes or until tender.
- Remove from oven. Place a slice of cheese on each cutlet.
- Cover and cook over low heat for 5 minutes or until cheese melts.
- Add remaining ingredients to pan, stirring to scrape up brown bits in the bottom.
- Simmer and reduce sauce to about 3/4 cup.
- Spoon over meat.
- Makes 6 to 8 servings.
