6 pork cutlets without fat
Breadcrumbs mixed with a pinch of salt
Rolling pin flour
2 soup spoons of butter
1 cup of black plum jam or pulp, or pureed through a blender or food mill
1 tablespoon of grated lemon zest
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/2 cup of water (or more)
1/2 cup of Porto wine
6 pork cutlets without fat
Breadcrumbs mixed with a pinch of salt
Rolling pin flour
2 soup spoons of butter
1 cup of black plum jam or pulp, or pureed through a blender or food mill
1 tablespoon of grated lemon zest
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/2 cup of water (or more)
1/2 cup of Porto wine
Dunk the pork cutlets in boiling salted water
Reduce heat and simmer for 15 minutes
Drain and pat dry
Cool down
Lightly dust with seasoned flour and coat with rolling pin flour
Fry the pork cutlets in hot butter for 5 minutes per side, turning once
Simmer for another 20 minutes, flipping once more
The black plums should be cooked and strained
Mix in lemon zest, spices, and water if the sauce is too thick
Heat and combine with Porto wine
Pour over pork cutlets and serve hot
Serves 6.
