When I find myself studying the menu for a dinner with guests, the total indecision is always the main dish.
This moist, which also the perfect companion for a polenta or mashed and served with buttered spinach, I solved many evenings :-)
cutlets stewed with mushrooms
Ingredients 6: 12 slices
of pork loin (bars until they are thin)
2 eggs and bread crumbs for breading
Peanut oil 1 onion
dried porcini mushrooms 50 grams fresh mushrooms
about 250 grams (there are well cultivated mushrooms but if you have porcini better)
tomato sauce 4 / 5 tablespoons parsley
vegetable broth salt
dry white wine
Beat the eggs with a pinch of salt out and share the slices of meat, then mash them in the breadcrumbs, pressing well to adhere evenly.
Fry the slices fried in olive oil peanut. Place on paper towels and set aside.
In a large skillet (preferably nonstick and bottom heavy) pour a few tablespoons of extra virgin olive oil and sauté onion, finely chopped.
Add the mushrooms into small pieces (previously dried ones softened in warm water), tomato sauce, chopped parsley and salt. Do
season together, then the slices Lie down, trying not to overlap.
Cook a few minutes on each side, sprinkle with white wine and let evaporate for a minute.
Add a glass of vegetable broth, lower the heat to low and simmer gently for at least 2 hours (if 3 even better), with a lid.
From time to time, when necessary, add a little 'stock.
When cooked, the meat is soft polenta ... a good (or good as well), and dinner will be perfect, given the season
:-) Happy weekend everyone!
