cabbage, caramelized onion, lemon zest

Paired with 2018 Arista Russian River Valley Pinot Noir

  • 4 each - 4-5 oz. pork loin cutlets, lightly pounded to 1/4 inch thickness
  • 2 tbsp flour for dusting
  • Salt, pepper
  • 1 each large onion, cut into thick strips
  • Olive oil
  • Zest of one lemon
  • 2 tbsp lemon juice
  • 2 tbsp salted butter
  • 3 oz. pinot noir
  • 1/4 head of cabbage, cut into 1-inch strips
  • Dried oregano
  1. Place pork cutlets in a large zip lock bag, gently flatten the pieces with a meat pounder.
  2. Heat a large skillet to medium heat, gloss the pan with olive oil.
  3. Season the pork on both sides salt and pepper and dust in flour.
  4. Sauté first side until nicely browned, 4-5 minutes, flip on other side for 2 minutes, remove and keep warm on a plate.
  5. Add the butter to the pan, once melted and add the cabbage, season with salt and pepper, oregano and stir. Sauté for about 3 minutes until softened.
  6. Place cabbage mixture on a serving platter and arrange pork on top.
  7. In the same pan add a little olive oil and sauté the onions until brown but keep al dente.
  8. Over high heat, deglaze the pan with wine and lemon juice.
  9. Spoon onion mixture over cutlets and add the lemon zest on top.
  10. Serve with some crunchy country bread.