Sunday, January 9, 2011
Pork Paillard With Mushroom Gravy
I wanted to make something like veal scallopini, but not with veal since it's expensive. So instead I got some boneless, thinly-sliced pork loin at the market which I paillarded to make even flatter. Since I didn't want the sourness of a piccata, I made a gravy instead, with some mushrooms added. It's really easy to make a brown sauce, since all you have to do is make a rue and deglaze the pan you cooked the meat in with chicken broth, then reduce.
For the sides I made Italian-style sauteed carrots and egg noodles. Coordinating the meal took some effort, but I think it turned out well.