How to make
The recipe for pork cutlets with garlic and white wine is prepared entirely in a pan.
The pork cutlet is a delicate meat that should not be cooked for a long time because it becomes dry.
First, peel and cut the garlic into thin rings. Wash and chop the parsley.
Heat olive oil in a pan large enough to accommodate all the chops. Add the garlic and fry it lightly over medium heat until its aroma is released. It is very important that the garlic does not brown too much, because it starts to bitter and spoils the taste of the dish.
Add the cutlets sprinkled with black pepper and cook them for a minute on each side. Do not wait for them to brown, because you risk burning the garlic.
Add the paprika and salt to taste, then immediately pour in the wine. It should almost cover the meat. Sprinkle with parsley for freshness and cook for 4-5 minutes, maybe a little longer if the cutlets are more than a finger thick.
Separately, dissolve the starch in a little water. Turn the meat over and pour the starch mixture in. This will thicken the sauce slightly. If you want more sauce for the meat, add a little more water and starch, but don't overdo it.
Cook until thickened and the liquid reduced, another 2-3 minutes.
Serve the pork cutlets with a suitable side dish of your choice - fresh salad, sautéed potatoes or mushrooms in butter.
Enjoy!
