Pork cutlets in White Wine (Abruzzo)

Meat

Ingredients

Pork cutlets - 6

Garlic, finely chopped - 1 clove

Rosemary, finely chopped - 1 sprig

Salt

Chili powder - pinch

Olive oil - 4 tbsps

Dry white wine - 1/2 cup

Beef stock - 2/3 cup

Flatten the pork cutlets lightly with a cutlet bat. Trim off all the fat, cut into small pieces and pound to a paste with garlic, rosemary, a little salt and a pinch of chili powder. Spread this paste on both sides of each cutlet.

Heat the oil in a frying pan large enough to take all the cutlets at once, and fry first on one side until brown, then turn and brown them on the other side. Pour thre wine into the pan and cook, uncovered, until reduced.

Heat the stock, add this to the pan, cover and cook gently until completely absorbed. Serve immediately, one to two cutlets per person.