WINE WITH…Pork Cutlets and Cauliflower Rice Pancakes

Pork cutlets are boneless loin chops that are cut in half through the equator so that they are thin, full of flavor, and take less time to cook than regular chops.  Ask your butcher to cut the chops into cutlets, or do it yourself if you’ve a steady hand.  Pork cutlets are usually breaded and pounded very thin, but they can also be quickly seared in a pan, which is what we have done in this recipe.  Because they are seared for just a couple of minutes on each side, and the pancakes likewise take very little time to put together and cook, this entire dish can be prepared in little more than 30 minutes if you have all the ingredients ready to go.

Make your own cauliflower rice if you’d like (check the internet for directions) or buy it ready to use (most popular stores such as Whole Foods, Trader Joe’s and Costco all carry it).  The pancakes are both light in texture and rich in flavor, and their crispy edges are particularly appealing.  We found them to be a delicious partner to all of the wines we paired them with.

Pork Cutlets and Cauliflower Rice Pancakes

Serves 4

4 pork cutlets (about 1 pound total)
salt and pepper
About 2 tablespoons olive oil, divided use
2 eggs
1/3 cup diced onion
1/2 cup flour
2 cups cauliflower rice
3 tablespoons grated Parmesan cheese
1/4 cup water
1/3 cup loosely packed parsley
1 cup white wine (or broth, or half wine/ half broth)

About an hour before cooking, season the cutlets generously with salt and pepper on both sides.  Heat about 1 tablespoon of oil in a skillet and cook the meat (in batches of necessary) for only a few minutes on each side.  Ideally, they should be lightly browned and very slightly pink inside.  Remove them from the skillet and let them rest while you finish making the pancakes, but do not wash out the pan.

Place the eggs in a blender and add all the remaining ingredients except the wine.  Blend everything together until the mixture is relatively smooth.  If it seems too dry add another spoonful or two of water.  Heat the remaining oil in a skillet (non-stick works particularly well).  Ladle about a half cup of the cauliflower mixture into the hot oil and cook it for a couple of minutes or until the pancake is just starting to turn brown and crisp around the edges, then turn it over and cook the other side.  If your skillet is big enough you can do two pancakes at a time; otherwise cook them one by one.

When you are ready to serve, turn the heat on under the skillet and stir in the wine, scraping up any browned bits in the pan.  Cut the cutlets in slices and arrange the pieces on top of the pancakes.  When the wine mixture has reduced down to just a few spoonfuls, drizzle it over the meat.

Each of the wines noted here was a good match for the dish.  Though they varied in terms of intensity, they all tasted fairly elegant, finishing on a refreshing note that went well with the richness of the pancakes and the meaty density of the pork.