Sort ingredients
dan78
QR Code
Listen
Pdf
Trim any excess fat off the pork, then butterfly and pound the pork into ¼ inch thick cutlets.
Season with salt and pepper.
Set up a breading station with flour, egg, and seasoned Italian breadcrumbs.
Optional, but sprinkle some Pecorino Romano in with the eggs
Bread each cutlet by lightly coating in flour, the egg/pecorino mixture, then breadcrumbs.
Shallow fry your pork cutlets in olive oil and butter.
Fry for 2-3 minutes per side until golden brown and crispy.
Remove and immediately season with salt.
Heat another skillet over medium heat with butter and olive oil.
Once hot, add the onions and cook until softened.
Then add the cherry peppers and cook until slightly softened.
Deglaze the pan with the cherry pepper brine and chicken broth.
Bring to a simmer and let the sauce reduce for about 10 minutes.
Remove from the heat, and whisk in 2-3 tbsp of butter until the sauce is emulsified.
Plate the pork cutlets and top with cherry pepper sauce!