Instructions: Combine flour, salt, and pepper. Dredge cutlets with flour mixture. In large, heavy skillet, heat oil. Add cutlets and garlic. Cook over brisk flame for 10 minutes on each side, or until well browned. Remove meat to heated serving dish and keep warm. Add mushrooms to pan, and cook for 5 minutes. Remove mushrooms to serving dish and keep warm. Raise heat. Add port wine and heat, stirring until brown parts which stick to the bottom of pan are dissolved. Do not allow to boil. Pour over meat. Serve hot.

Suggested Wine: A full-bodied red wine: French Bordeaux; Cabernet; etc.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.