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This technique of pounding boneless pieces of meat or poultry to make them thin, coating them in seasoned flour, sautéing them quickly, and making a sauce with the drippings can be varied to create dozens of different quick and easy dishes.
1 pound pork scaloppine cut from the leg or 4 thin boneless chops
1/4 cup all-purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1/4 cup dry sherry
1 cup chicken stock, preferably homemade
1/3 cup coarsely chopped pimiento-stuffed Spanish green olives
1 tablespoon unsalted butter
Additional kosher salt and freshly ground black pepper to taste
Sprinkle a small amount of water on a large sheet of plastic wrap. Place half of the pork slices on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4 inch thick. Repeat with the remaining pork.
Mix the flour, salt, and pepper in a shallow pie plate. Heat the oil in a large skillet over medium-high heat until almost smoking. Add the cutlets to the flour mixture and turn to coat on all sides Shake off the excess flour and add to the skillet. Working in batches, if necessary, cook until no longer pink, about 1 minute per side. Transfer to a plate or platter and cover loosely with foil.
Add the sherry to the skillet and simmer, stirring to pick up any browned bits on the bottom, until almost evaporated. Add the chicken stock and olives. Simmer for 3 minutes longer. Return the pork to the skillet with any juices that have accumulated on the platter and simmer turning often, until warmed through and the sauce is thickened, 1 to 2 minutes. Transfer to warmed serving plates. Stir the butter into the sauce and season with salt and pepper to taste. Spoon the sauce over the cutlets and serve at once.
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