Beef Cutlet with Portabella Cream Sauce

ART: Chef Hat

Two 6-8 ounce thinly sliced sirloin round or Ribeye cutlets
1 egg, well beaten
1 cup seasoned bread crumbs blended with 1/4 cup flour
3 tbs butter
1/2 cup heavy cream
1/2 cup sliced or diced Portabello mushrooms
salt and pepper to taste
1 tbs saute’ dust
1 tsp fresh garlic
chopped parsley

Dip each cutlet in the egg, then bread with crumbs on each side. Quickly saute’ in butter, salt and pepper to taste. Remove cutlets from the pan and place on paper towel. In the pan drippings, add garlic and mushrooms, saute’ them to your desired tenderness. Add cream and cook just until the sauce is smooth. (Optional, a little red wine.)

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