Pork Cutlets Marsala

Ingredients

• Pork Cutlets & Dredge:
• 1.25 lbs thin pork cutlets (or pork loin chops pounded to 1/4-inch thickness)
• 1/3 cup all-purpose flour
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt, divided
• 1/4 tsp freshly cracked black pepper
• 1.5 tbsp extra-virgin olive oil, divided
• 1.5 tbsp unsalted butter, divided
• Mushroom Marsala Cream Sauce:
• 8 oz cremini (baby bella) mushrooms, wiped clean and thinly sliced
• 2 shallots, finely diced
• 2 cloves garlic, minced
• 1/2 cup sweet Marsala wine
• 1/2 cup low-sodium beef broth (or chicken broth)
• 1/3 cup heavy cream
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Serving:
• 8 oz wide egg noodles, cooked according to package instructions and tossed with 1 tbsp butter
• 2 tbsp fresh flat-leaf parsley, finely chopped (for garnish)

Equipment

• 12-inch cream enameled skillet
• Shallow dish for dredging
• Tongs
• Wooden spoon
• Large saucepan (for cooking egg noodles)

Instructions

1. Whisk all-purpose flour, garlic powder, 1/2 teaspoon kosher salt, and black pepper together in a shallow dish for dredging.
2. Dredge each pork cutlet in seasoned flour, shaking off excess so a thin uniform coating remains.
3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a cream enameled skillet over medium-high heat until butter foams.
4. Lay half of the dredged pork cutlets in the cream enameled skillet and cook for 2 to 3 minutes per side until golden-brown, then transfer to a warm plate and repeat with remaining cutlets.
5. Add remaining 1/2 tablespoon olive oil to the cream enameled skillet, then add sliced cremini mushrooms in an even layer.
6. Cook mushrooms undisturbed for 3 to 4 minutes until browned, then stir in diced shallots and minced garlic, cooking for 2 minutes until soft.
7. Pour sweet Marsala wine into cream enameled skillet to deglaze, scraping up caramelized browned bits from the pan bottom.
8. Simmer Marsala wine for 3 to 4 minutes until liquid reduces by half and smells sweet and aromatic.
9. Stir in beef broth, heavy cream, fresh thyme leaves, and remaining 1/4 teaspoon salt into the cream enameled skillet, simmering for 3 minutes until sauce thickens slightly.
10. Return seared pork cutlets and juices to cream enameled skillet, spoon creamy mushroom sauce over top, simmer for 2 minutes until heated through, then serve over buttery egg noodles with fresh parsley.

Process Visuals

Step 1 - Dredging Pork Cutlets: A 45-degree angle shot of thin pork cutlets lightly coated in seasoned flour inside a shallow cream stoneware dish with excess flour shaken off next to the cream enameled skillet. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 2 - Searing Cutlets in Skillet: An overhead flat-lay shot of golden-brown dredged pork cutlets sizzling inside a 12-inch cream enameled skillet in foaming butter and oil. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 3 - Searing Cremini Mushrooms: A 45-degree angle shot focused on sliced cremini mushrooms searing in a single layer inside the cream enameled skillet until rich brown. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 4 - Deglazing with Marsala Wine: An overhead shot showing dark sweet Marsala wine poured into the cream enameled skillet with mushrooms, steam rising as a wooden spoon scrapes up fond. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Step 5 - Simmering Cream Sauce & Rejoining Cutlets: A close-up 45-degree angle shot of seared pork cutlets re-nested into the cream enameled skillet in a silky mushroom Marsala cream sauce. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Hero Shot

A vertical 2:3 crop cookbook cover hero shot featuring pan-seared golden pork cutlets served over wide egg noodles on a cream stoneware plate alongside the cream enameled skillet, draped in mushroom Marsala cream sauce and parsley. Shot at a 45-degree angle. Styled with bright and airy soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Chef's Tips

• Thin Cutlets: Use pre-cut thin cutlets or pound chops to 1/4-inch thickness so they cook tender in under 6 minutes total in the cream enameled skillet.
• Mushroom Sear: Let mushrooms brown undisturbed for 3 to 4 minutes to develop deep savory flavor.
• Wine Substitutes: Dry sherry or dark grape juice with a drop of balsamic vinegar can replace sweet Marsala wine.

Nutrition Estimate (per serving)

• Calories: 554 kcal
• Protein: 36 g
• Carbs: 44 g
• Fat: 26 g