Serves 6.

12 thin slices of boneless center cut pork
about 6 Tbsp of butter
1/2 cup of flour
1 Tbsp of cumin
salt and pepper
1/2 cup of vermouth
chicken stock 

• Prepare the slices of pork by flattening them between a plastic bag.
• Sprinkle with cumin then lightly flour each piece of pork (escalope).
• In a large skillet heat 2 Tbsp of butter and brown as much of the pork as you can on each side.
• Do not crowd the escalopes.
• Transfer them to a warm platter.
• Deglaze the skillet with the vermouth and reduce the liquid until syrupy.
• Add some chicken stock if more sauce is needed.
• Pour over the cooked escalopes.
• Repeat the process until all the escalopes are cooked.
• Sprinkle with parsley, serve at once.
• Serve with mushrooms cooked with a bit of vermouth and a dash of cream.