Pork Cutlets with Pistachios and Figs
Rinse and quarter figs.
Lightly pound pork cutlets with a meat mallet until flattened. Dredge cutlets in flour and sauté in hot, melted butter on both sides. Remove cutlets from pan. Add figs and pistachios to the pan and deglaze with Marsala and broth. Simmer until reduced. Return meat to the pan and warm over low heat. Season with salt and pepper and arrange cutlets among plates in stacks. Top with figs and pistachios and drizzle with sauce.