Updated: Jun 12
This is a modified recipe from Chef Camille Schwarz. Many years ago, he would host cooking classes at his restaurant, Mirabelle in South Lake Tahoe, California. I used to bring my college classes there for a fun evening of speaking, cooking, and bien sûr, eating!
The recipe has been slightly modified: we substitute pork for the original veal. This sauce goes well with chicken or beef, as well! However, if you are VEGETARIAN, you can also use a slab of cauliflower! ...YUM!
Recipe serves 4
4 pork cutlets pound out to 1/4" thickness (2 oz. each person)
4 oz. Roquefort cheese
3 tsp. chopped fresh parsley (or 1 1/2 tsp. dried Herbes de Provence)
6 oz. heavy cream
6 oz. brown base: (1 tbsp. flour and 1 tbsp. butter, make a caramel-colored roux. Add 2 cups of beef bouillon to the roux, whisk to consistency of a thin gravy)
1/3 tsp. salt
1/4 tsp. pepper
After pounding cutlets to appropriate thickness of a scallopini, lightly salt and pepper and dust with flour. Heat a large sauté pan with 2 oz. cooking oil on medium high heat. Once oil is hot, sauté the pork quickly on both sides for one minute. Repeat this process until all cutlets are cooked. Remove from pan and keep warm.
In sauté pan, discard oil and add heavy cream, brown base, cheese, salt, pepper, and parsley. Stir well and reduce until sauce is thick. Serve over pork!