Pork Paillard With Riesling Cream Sauce Recipe

• 4 x pork cutlets
•     Coarse salt and freshly cracked black pepper
• 2 Tbsp. extra virgin olive oil
• 1 c. flour
• 3 x Large eggs, beaten
• 1 c. fine dry breadcrumbs
• 2 Tbsp. minced fresh parsley
•     Riesling Cream Sauce
• 1 Tbsp. extra virgin olive oil
• 4 ounce pancetta, minced
• 2 lrg onions, peeled and sliced thinly
• 2 lrg clv garlic, chopped
• 1 lrg Matsu apple, peeled, cored, and cut into thin wedges
• 3/4 c. Riesling
• 1 c. chicken stock
• 3/4 c. whipping (35%) cream
• 1 tsp minced fresh sage
• 1/2 tsp minced fresh marjoram
• 1 Tbsp. Dijon mustard
•     Coarse salt and freshly cracked black pepper

Directions