Latest Menu Blend Pork Cutlets in a Chanterelle Cream Sauce with Dill Potatoes :: The Best Recipes
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| Pork Cutlets in a Chanterelle Cream Sauce with Dill Potatoes |
"Try this elegant recipe for thin slices of pork and chanterelle mushrooms covered with cream sauce and served with dill-laced potatoes."
Ingredients :
- 1/4 cup canola oil, or more as needed
- 1 cup all-purpose flour
- 5 eggs
- 1/4 cup water
- 10 pork cutlets, pounded to 1/4-inch thick
- salt and ground black pepper to taste
- 2 tablespoons unsalted butter
- 1 small yellow onion, minced
- 4 cups roughly chopped chanterelle mushrooms
- 1 cup heavy cream
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Dill Potatoes:
- kosher salt to taste
- 2 pounds Yukon Gold potatoes, unpeeled
- 1/3 cup sour cream
- 1/4 cup minced fresh dill
- 1/4 cup unsalted butter
- freshly ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 10M | Ready in : 40M |
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- Heat oil in a 12-inch skillet over medium-high heat.
- Place flour in a medium-sized bowl. Whisk egg and water together in another bowl.
- Season cutlets with salt and pepper, then dredge 3 cutlets in flour. Dip in egg mixture until evenly coated and place in the hot skillet. Cook, turning once, until golden brown and cooked through, about 5 minutes. Transfer to a serving platter and repeat with remaining cutlets, adding more oil to the skillet if needed.
- Add mushrooms to the skillet and season with salt and pepper. Cook, stirring often, until they release liquid and begin to brown, about 3 minutes. Add cream and cook, stirring, until slightly reduced, about 2 minutes. Stir in lemon juice and season sauce with salt and pepper.
- Meanwhile, bring an 8-quart pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and return to the pot with sour cream, dill, butter, salt, and pepper. Cover pan with a lid and shake until potatoes are well coated. Transfer to a large serving bowl and season with additional salt and pepper.
- Pour sauce over cutlets and serve with dill potatoes.
Notes :
- Nutrition data for this recipe includes the full amount of sauce ingredients. The actual amount of sauce consumed will vary.
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