VEAL OR PORK CUTLETS WITH WINE AND CHEESE SAUCE ASHTON STYLE #(87)

       Veal cutlets have been a great Italian recipe for probably hundreds of years.  It can be  great dishes such as veal scalapini, veal picata; or a great sandwhich with real Italian bread.  What else is great about cutlets is that it takes a small amount of meat that can literally feed a family.  The following recipe is a variation of the veal cutlet. Yet if one can't find or possibly afford veal; one might wish to try pork sirloin which is much cheaper, probably not quite as tender; but can be an excellent substitute. Both require having to be pounded very thin for such a recipe; and othewise can be treated the same way.  Would I recomend veal, yes; but there are inidividuals that would not eat veal because it comes from a young cow or really can't afford it.  Try using the pork sirloin and let me know what you think ENJOY

INGREDIENTS:

       1 lb of either pork sirloin or thinly cut veal

       1/3 cup of extra virgin olive oil

       1/2 stick of salt free butter

       1/2 cup of flour

       1/2 cup of parmesean cheese

       1/2 cup of grated provolone or mozzarala cheese

       1/3 cup of  white port wine

       1/3 cup of Pinot Grigio white wine

          6 cloves of garlic, peeled, smashed, and minced

       1/3 cup of large capers

       1/2 tsp salt

       1/2 tsp pepper

DIRECTIONS: (PRE HEAT OVEN TO 350 DEGREES)

     1. put the meat in a large plastic bag and using either

         a mallet or a flat bottom glass bottle; pound the meat

         until it is only about a little more than an 1/8th inch thick

        (try not to tear the meat)

    2. dredge the meat in the flour until both sides are covered

    3. pour the olive oil into a large metal handle fry pan over moderate heat

    4. add the butter and stir into the virgin oil until all is incorporated

    5. once the oil is hot but not smoking add the garlic and stir until

        the garlic is slightly brown (don't let the garlic burn!)

    6. remove the garlic and set aside

    7. add the floured meat and fry until the meat is brown and turn

        over and brown the other side, remove and set aside

    8. and both wines in the fry pan, cook the wine until it is

        incorporated

    9. return the garlic back into the pan

  10. add the capers into the pan and cook and additional

       5 minutes

  11. return the meat back into the fry pan 

  12. sprinkle the top of the meat first with the grated

        cheese and then the parmesean over that under

        the boiler until nicely brown and serve