Pork fillets are pan fried, then simmered in stock, white wine and fresh chopped coriander. Delicious served with white rice or fresh bread.
Something else. Ok, this was a winner. The only thing I did different is I lightly floured the cutlets after salt and peppering them. Browned 'em good. Added chicken stock (I was only making two so I used half). Then when I was sure the cutlets were done I removed them to the plate to keep warm. Added the wine and I REALLY reduced the stock wine mixture to well below 1/2, to a thick sauce. There isn't a lot, but the flavour is concentrated. I drizzled that over the cutlets and sprinkled the parsley and greens from scallions over the pork and the plain rice. Really nice. Very easy and pretty quick. - 29 Sep 2008
This is one of my family's favourite recipes. I cook it so much that I am afraid that we won't like it anymore. Like some of the other reviewers I use coriander or green onions to spice it up. I also like to add some mushrooms and serve it over rice. It is a great dish. - 29 Sep 2008
It was an excellent recipe after a couple of modifictations. The liquid never thickened. I added some flour to it to achieve the thickness, then I added the wine. Everyone loved the flavour. I will definitely make it again!!! - 29 Sep 2008