I created this recipe for a bachelor (non-cook) friend who loves to order any kind of meat with a cream based sauce at a restaurant and because he lives in the country he wanted to be able to cook something like the restaurants made in between restaurant visits. I wanted this to be versatile so that he could make it using many different meats, whatever kind of wine or other alcohol he had on hand and since he doesn’t use a lot of milk products, unlike me, I told him to keep small cans of evaporated milk on hand to use if he didn’t have fresh cream. Regular milk works as well, it takes a little longer to reduce since it is thinner tastes good. This is a “use what you have” in the kitchen kind of a recipe. The lemon juice in the little plastic lemons is handy to keep in the refrigerator to make this dish. Capers are also a most excellent addition.
Quick Cutlets with Mustard Cream
3/4 pound boneless pork, boneless chicken breast, thin cut beef steak
1 tablespoon flour
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
1 tablespoon olive oil
1 tablespoon butter
1 clove minced garlic
1/3 cup white or red wine, vermouth, brandy or beer
1 teaspoon lemon juice
1/3 cup whipping cream, half & half, evaporated milk or milk
1 tablespoon any kind of mustard
1/2 teaspoon thyme
Pound pork, chicken, or beef to a uniform thickness of about half inch and cut into small serving pieces so they are quick and easy to cook. Sprinkle with salt, pepper, and paprika and dredge in flour. Heat oil and butter in frying pan over medium high and when hot add the meat. Cook about 5 to 10 minutes on each side until meat is lightly browned and just barely cooked throughout. Place on a platter and keep warm. Add garlic to pan and cook a couple minutes and add the alcohol and stir the pan well to get the goodies out of the pan and into the sauce. In a couple minutes stir in the lemon juice, milk product, mustard and thyme. Add the capers if you like them. When sauce thickens pour over meat and serve.