Friday, May 2, 2008

Neapolitan Pork Cutlets

This is a combination of apple, onion, and mushroom over marille pasta with mascarpone cheese.

Neapolitan Pork Cutlets with Mascarpone Cheese and Marille

1/2 stick + 1 stick Butter
4 Pork Cutlets or chops
1 Onion, sliced
2 apples, peeled, cored, sliced
8 oz button mushrooms
1 Tbsp Tarragon
Black Pepper
1 Tbsp Sesame Seeds
14 oz dried Marille
Olive Oil
1 cup Mascarpone cheese
Beef Tomatoes, halved

Oven to 300F
Bring pot of salted water to a boil

Lightly season the cutlets with salt, pepper, and paprika. Melt the 1/2 stick of butter in a skillet, and fry the cutlets over medium low heat for about 5 min each side. transfer to a dish and keep warm.

Fry the onion, apples in the pan until lightly browned, transfer to the veal dish and keep warm.

Melt remaining 1 stick of butter in skillet. Gently fry the mushrooms, tarragon, and pepper for about 3 minutes. sprinkle in the sesame seeds.

Cook the pasta until tender, but still firm to the bite.

Drain the pasta, and plate. Top with mascarpone, and a sprinkle of olive oil. Place the onions, apples, and cutlets ontop of the pasta. Spoon the mushrooms on to the cutlets, and place in the oven for 5 min to melt the mascarpone.

Sear the halved tomatos and serve with the pasta.

1 comment:

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