PORK CUTLETS IN MUSHROOM MARSALA CREAM SAUCE

Heat 2 tablespoons of the olive oil and the butter in a large deep skillet over medium high heat.

Place the pork cutlets in a large ziplock bag and pound with a meat pounder so they are an even ½” thickness all over.  Season the cutlets with the salt and pepper on both sides.  Place the flour in a large ziplock bag and shake each cutlet to coat, shaking off any excess.

Place the cutlets in the hot pan and sear for about 2-3 minutes per side until golden and just cooked through.  This process does not take long because they are so thin.  Set aside and tent with foil to keep warm.

Add the remaining 2 tablespoons of oil to the pan drippings from the pork.  Cook the onions and garlic for 2-3 minutes until soft and fragrant.  Add the mushrooms and Italian seasoning to the pan and cook, stirring frequently, for 5-6 minutes until the mushrooms soften and begin to lightly brown.

Add the marsala wine and cook, stirring, until most of the liquid is absorbed, about 3-4 minutes.  Add the heavy cream, Dijon, salt, and pepper to the pan.  Cook stirring for 3-4 minutes more until the sauce is thickened and coats the back of a spoon.  Stir in the parmesan cheese and add the cutlets back to the sauce with any juices that may have developed on the plate.

Serve over rice or noodles with peas, asparagus, or salad.