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Dredge the cutlets in the flour, shaking off the excess. In a heavy skillet heat the butter and the oil over moderately high heat until the foam subsides, in the fat saute the cutlets for 2 minutes on each side, or until they are just cooked through, and transfer them with a slotted spatula to a small platter. Deglaze the skillet with the Sherry over moderately high heat, stirring and scraping up the brown bits, add the peppercorns, and boil the sauce until the liquid is reduced to about 2 tablespoons. Stir in the honey or sugar and the broth and boil the sauce until it is reduced to about 1/4 cup. Season the sauce with salt and pepper and spoon it over the cutlets. Serves 2. Gourmet October 1993
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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 705 (100%)|
|Amt Per Serving||% DV|
|Total Fat 78.3g||104 %|
|Saturated Fat 44.4g||222 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 183.2mg||56 %|
|Sodium 315.9mg||11 %|
|Potassium 44.7mg||1 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3g|
|Protein 1.1g||2 %|
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Calories per serving: 705
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