8 pork cutlets
salt and thyme to taste
all-purpose flour
2 tablespoons of fresh thyme leaves
3 tablespoons of unsalted butter
1 cup of dry white wine
8 pork cutlets
salt and thyme to taste
all-purpose flour
2 tablespoons of fresh thyme leaves
3 tablespoons of unsalted butter
1 cup of dry white wine
Season the cutlets with salt and thyme
Dust them with all-purpose flour
Fry each one in butter until golden brown
Place them back in the frying pan and add the white wine, cooking for 5 minutes over low heat
Serve with grated Gruyère cheese on top, if desired
Serves 8.
