Cutlets with Cranberry Pan Sauce and Root Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For two servings:
12 ounces butternut squash
12 ounces parsnips or carrots
1 small red onion
4 small pork or beef tenderloin cutlets, or 2 large, thin pork chops, or 2 large chicken breasts.
4 tablespoons whole berry cranberry sauce (canned) or sweet cherry jam
5 teaspoons balsamic vinegar
¼ cup chicken stock
2 teaspoons fresh or dried rosemary leaves
1 tablespoon butter
Salt and pepper to taste
Olive oil
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Directions: |
Directions:Preheat oven to 425 F. Wash, dry, trim and peel the parsnips or carrots and cut into 1/2 -inch thick rounds. If using butternut squash, peel and cut the squash into ½-in thick cubes. Drizzle oil onto a medium baking sheet. Toss the root vegetables onto the baking sheet and season with salt, pepper and the rosemary. Roast the vegetables in the oven on the top rack for 10 minutes. While the vegetables are roasting, peel and finely cut the onion into wedges. Pat the meat dry with a paper towel and season all over with salt and pepper. After the vegetables have roasted for 10 minutes, add ¼ cup of sliced onions to the pan and drizzle with a little more olive oil. Return the pan to the oven and roast another 15 to 20 minutes.
Meanwhile, in a large pan heat a drizzle of oil over medium-high heat. Add the meat and cook until browned and cooked throughout, about 2 to 3 minutes per side. If using chicken breasts you may need to cut them in half to reduce the thickness. Set meat aside on a plate and remove pan from heat. |
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Personal
Notes: |
Personal
Notes: This recipe is modified from a meal I got from a delivery service a couple of years ago. It was so good and easy to make that I have made it frequently with different meats and root vegetables. I like this recipe because it is an entire meal. You can make it with pork, beef or chicken. You can use pork or beef tenderloin, or thin pork chops, or boneless chicken breasts. For a tart sauce, you can use canned whole berry cranberry sauce. If you prefer your sauce to be a little sweeter, you can use cherry jam instead. For the root vegetables, I like to use parsnips and butternut squash, but you can also substitute carrots. This recipe is easy to make and will be delicious no matter what meat, root vegetables or sauce you use.
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