Pork Cutlets with Marsala-garlic Sauce and Potato-pea Puree
- For the pork cutlets
- 4 small Pork cutlets (about 80 grams each)
- 3 garlic cloves
- 10 Sage
- 2 Tbsps vegetable oil
- 1 Tbsp sauce thickener
- 100 milliliters Beef broth
- 50 milliliters Marsala wine
Peel, rinse and dice potatoes. Cook potatoes in salted boiling water, about 15 minutes total. After 10 minutes, add peas.
Drain potato and pea mixture. Puree mixture with hot milk and butter. Season to taste.
Season cutlets with salt and pepper. Peel garlic and cut into slices. In a pan, sauté cutlets in hot oil, 3-4 minutes per side. Remove cutlets from pan and keep warm. Add garlic and sage to the pan and sauté about 1 minute. Add broth and wine. Mix cornstarch with a little water and stir into pan. Season with salt and pepper, bring to a boil and simmer until thickened. Add olives. Divide cutlets and sauce among plates and serve with potato-pea puree.