Dredged Pork Cutlets with Mushrooms & Kale
Yield: 4 servings
Ingredients
- 2 tablespoons olive oil, divided
- 8 cups chopped kale, thick stems removed
- ½ teaspoon garlic powder
- ¼ cup water
- 1 pound pork cutlets, ¼ inch thick
- 4 tablespoons flour, plus more if needed
- 12 ounces mushrooms
- ¼ teaspoon dried oregano
- ½ teaspoon onion powder
- 2 tablespoons red wine vinegar
- Salt, pepper & garlic powder
Directions
- Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat. Slowly add the kale using tongs to move around the kale as it cooks down to make room for more. Season with salt, pepper and ½ teaspoon garlic powder. Let the kale saute, moving often with the tongs, until all the kale is moistened and a medium green color, about 5 minutes. Reduce the heat to medium, add ¼ cup water, cover and let cook until tender, about 10-15 minutes.
- Season the pork cutlets on both sides with salt, pepper and garlic powder.
- Place the flour in a shallow bowl or plate then dredge the first pork cutlet in the flour until it's fully coated. Shake off the excess and set aside on a cutting board or plate. Repeat for the rest of the pork cutlets adding more flour if needed.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Cook the pork cutlets a few minutes on each side, until they are golden brown and reach an internal temperature of 145 degrees F. Remove the pork from the pan to let rest.
- Add the mushrooms to the pan along with the dried oregano and onion powder. Season with salt and pepper. Once the mushrooms have started to brown add the red wine vinegar. Cook until the vinegar has reduced by half and the mushrooms are nice and tender.
- Place a serving of kale on each plate followed by some pork and red wine vinegar mushrooms. Serve as is or with a side of rice pilaf.
Notes
Top with an over-easy fried egg for a tasty variation.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/03/03/dredged-pork-cutlets-with-mushrooms-kale/