Pork (Or Veal) Cutlets With Balsamic Sauce

• 1/2 cup breadcrumbs
• vegetable oil
• 4 (4 ounce) pork cutlets or (4 ounce) veal cutlets, pounded thin
• 2 tablespoons butter
• 2 cloves garlic, minced
• 4 sage leaves, chopped
• 2/3 cup chicken broth
• 1 teaspoon brown sugar
• 2 tablespoons balsamic vinegar
• Optional garnish
• parmesan cheese, shavings

1. Spread the breadcrumbs on a piece of wax paper.
2. Press both sides of the cutlets into the breadcrumbs, until coated.
3. Heat a large skillet over medium-high heat.
4. Add a little oil and cook the cutlets on each side until lightly browned and cooked.
5. You may need to add a little oil to brown the other side.
6. Stir the butter, garlic, and sage into the skillet.
7. Cook for a minute.
8. Add the chicken broth and sugar.
9. Let it simmer down to about 1/3 cup.
10. Add the vinegar and simmer a minute more.
11. Pour the sauce over the cutlets and serve.
12. If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.

breadcrumbs, vegetable oil, pork cutlets, butter, garlic, sage, chicken broth, brown sugar, balsamic vinegar, parmesan cheese

Taken from www.food.com/recipe/pork-or-veal-cutlets-with-balsamic-sauce-49051 (may not work)