Pork or Veal Cutlets with Balsamic Sauce
Elevate your dinner table with these tender Pork or Veal Cutlets draped in a luscious Balsamic Sauce that perfectly balances savory, tangy, and sweet flavors. This elegant yet approachable recipe showcases golden, pan-seared cutlets seasoned with simple spices and flour, paired with a silky reduction made from balsamic vinegar, chicken stock, honey, and aromatic thyme. The sauce, infused with the richness of softened shallots and deglazed skillet drippings, transforms this dish into a restaurant-quality experience. Ready in just 40 minutes from start to finish, this versatile recipe is ideal for a quick weeknight meal or an impressive dinner-party centerpiece. Serve these cutlets with creamy mashed potatoes or roasted vegetables, and garnish with fresh parsley for a pop of color. Perfectly balanced and undeniably delicious, this dish will have your guests asking for seconds!
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Recipe Information
Ingredients
- 4 pieces Pork or veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 0.25 cups Balsamic vinegar
- 0.5 cups Chicken stock
- 1 tablespoons Honey
- 1 teaspoons Fresh thyme leaves
- 1 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Place the cutlets on a clean cutting board and, if needed, pound them to an even thickness of about 1/4 inch using a meat mallet. This ensures even cooking.
In a shallow dish, combine the flour, salt, and pepper. Lightly dredge each cutlet in the flour mixture, shaking off any excess.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat.
Add the cutlets to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer the cutlets to a plate and tent with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Stir in the minced shallots and cook, stirring frequently, until softened and fragrant, about 2 minutes.
Deglaze the skillet by adding the balsamic vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
Stir in the chicken stock, honey, and thyme leaves. Bring the mixture to a simmer and let it reduce, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
Return the cutlets to the skillet, spooning the sauce over the top to coat. Cook for an additional 1-2 minutes to warm the cutlets through.
Transfer the cutlets to serving plates and drizzle with the balsamic sauce. Garnish with fresh parsley if desired.
Serve immediately with your favorite sides, such as mashed potatoes or roasted vegetables. Enjoy!
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 2667 mg | 116% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 27.3 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 115 mg | 9% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1605 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
