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
1 Tbsp Sesame Seeds
14 oz dried Marille
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.