Pork (Or Veal) Cutlets With Balsamic Sauce - cooking recipe

Ingredients

1/2 cup breadcrumbs
vegetable oil
4 (4 ounce) pork cutlets or (4 ounce) veal cutlets, pounded thin
2 tablespoons butter
2 cloves garlic, minced
4 sage leaves, chopped
2/3 cup chicken broth
1 teaspoon brown sugar
2 tablespoons balsamic vinegar
Optional garnish
parmesan cheese, shavings

Preparation

Spread the breadcrumbs on a piece of wax paper.
Press both sides of the cutlets into the breadcrumbs, until coated.
Heat a large skillet over medium-high heat.
Add a little oil and cook the cutlets on each side until lightly browned and cooked.
You may need to add a little oil to brown the other side.
Stir the butter, garlic, and sage into the skillet.
Cook for a minute.
Add the chicken broth and sugar.
Let it simmer down to about 1/3 cup.
Add the vinegar and simmer a minute more.
Pour the sauce over the cutlets and serve.
If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.