The family owned and operated Red Haven Farm of Lincoln University, PA believes that “Good Food Matters”.  They use the most basic of ingredients to produce their wholesome meat – sunshine, water, grass.  No hormones, no antibiotics, not even grain!  They pride themselves on treating their animals with respect and appreciation for what they give us.  In addition to grass-fed beef, they offer eggs, humanely raised veal, milk fed pork, and a variety of sausages. The availability of certain products is seasonal, but they are always open to special orders.  In addition to maintaining a sustainable form of agriculture, Red Haven Farm is committed to supporting the community and the farmers in the community.  Drop by the Red Haven table at the Kennett Square Farmer’s Market and also try the tasty recipe Melanie suggests below.

 

redhaven

 


Crispy Sage Pork Cutlets

 

1 cup bread crumbs or Panko

1 tablespoon chopped sage

1 teaspoon lemon zest (optional but nice)

salt and pepper to taste

1 egg

2 tablespoons water

2 tablespoons mayonnaise

2 tablespoons dijon mustard

2-4 tablespoons oil or a combination of oil and butter (enough to generously cover the bottom of your pan)

4 Red Haven Farm pork cutlets

Sauce

½ of a small onion, chopped

½ cup dry white wine

½ cup chicken stock

2 tablespoons capers (or more if you, like me, are caper crazy)

1 teaspoon chopped sage

a generous splash of heavy cream

salt and pepper to taste

Combine the first four ingredients on a plate or in a mixing bowel.  Whisk the eggs and water together in a separate mixing bowel.  Combine the mayo and mustard in a third mixing bowel.  Dredge pork cutlets in the mustard mixture; then dip in the beaten eggs; then cover the cutlets with the bread crumb mixture (rolling them in the crumbs is the most efficient method, though messy).

Heat oil in a skillet large enough to fit at least two of the cutlets over a medium high heat, adding the cutlets when the oil comes to heat.  When adding cutlets, cook in batches rather than overcrowding the pan.  Cook until the pork is done and the crust is browned (only a few minutes on each side.  Don’t over cook!  Cut a little notch into a cutlet to check for doneness if you’re worried they aren’t cooked through.).  Keep in a warm oven or on a warm plate covered with foil while you make the sauce.

Remove excess oil and crusty bits from your pan.  Return to the heat and sauté the onion until translucent.  Turn the heat up to high.  Add the wine, chicken stock and sage, and cover then pan with a lid.  Bring to a boil, remove the lid and then allow the sauce to boil for a couple of minutes, until slightly reduced.  Lower the heat to a medium low simmer and add the capers and heavy cream.  Simmer for a few minutes until the sauce has thickened.  Serve cutlets with your sauce.

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