Preparation:
Combine flour, salt, and pepper. Dredge cutlets with flour mixture. In large, heavy skillet, heat oil. Add cutlets and garlic. Cook over brisk flame for 10 minutes on each side, or until well browned. Remove meat to heated serving dish and keep warm. Add mushrooms to pan, and cook for 5 minutes.
Remove mushrooms to serving dish and keep warm. Raise heat. Add port wine and heat, stirring until brown parts which stick to the bottom of pan are dissolved. Do not allow to boil. Pour over meat. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
