Pork Cutlets With Cream Gravy
1-1/2 lbs. boneless pork loin cutlets
1/4 cup all-purpose flour
1/4 tsp. salt
1/2 tsp. ground white pepper
1/4 tsp. sage (or more, to taste)
1/4 cup butter or margarine
1 cup whipping cream
1-1/2 cup dry white
1/3 cup chopped onions
1 Tbl. minced parsleyPlace pork cutlets between sheets of plastic wrap. With flat side of mallet, pound to 1/4 inch thick. Mix flour, salt, pepper and sage. Dip meat to cover both sides; shake off excess. Reserve 1 Tbl. flour to thicken gravy.
Heat half of the butter in a dutch oven over medium heat. Add meat. Sauté quickly, a few at a time, until browned on both sides. Add the rest of the butter as needed. Remove meat to platter; keep warm. Add onions and sauté for 2-3 minutes. Add wine and boil, stirring, until reduced to about 2/3 cup. Stir reserved flour into the cream and then stir cream into the pan; boil, whisking constantly, until gravy is creamy and thickened. Pour over meat. Sprinkle with parsley.