Author Notes
These are so quick and easy to make and can be either grilled or sauteed in a pan and topped with a quick sauce. —GirlCook
Ingredients
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3 tbs
Olive Oil
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1
Pork Tenderloin, cut at a diagonal into approx. 12 slices, pounded thinly/or use chicken cutlets
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1/4 pound
Fontina, cut into 1/4" sticks
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18
Fresh sage leaves
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1/2 cup
Flour
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1/2 teaspoon
salt
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1/2 teaspoon
pepper
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3
shallots chopped
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2
garlic cloves chopped
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1/2 cup
Marsala or any wine you have on hand
Directions
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Place one piece of fontina and one sage leaf in the center of each pork cutlet. Roll it up and dredge it in flour that has been seasoned with the salt and pepper. Do this for all the cutlets.
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In a large skillet, heat the olive oil and saute the pork tenderloin rolls, turning the rolls until brown on all sides and nearly cooked through, approximately 5 minutes.
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Add the shallots, garlic and marsala to the pan with the cutlets. Cook until the wine is reduced by half, spooning over the cutlets as it cooks.
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