Try this elegant recipe for thin slices of pork and chanterelle mushrooms covered with cream sauce and served with dill-laced potatoes.
Ingredients
Dill Potatoes
- kosher salt to taste
- 2 pounds Yukon Gold potatoes, unpeeled
- 1/3 cup sour cream
- ¼ cup minced fresh dill
- ¼ cup unsalted butter
- freshly ground black pepper to taste
- ¼ cup canola oil, or more as needed
- 1 cup all-purpose flour
- 5 eggs
- ¼ 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
Directions
Step 1
Heat oil in a 12-inch skillet over medium-high heat.
Step 2
Place flour in a medium-sized bowl. Whisk egg and water together in another bowl.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Pour sauce over cutlets and serve with dill potatoes.
Editor’s Note:
Nutrition data for this recipe includes the full amount of sauce ingredients. The actual amount of sauce consumed will vary.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 645 | |
% Daily Value * | |
Total Fat35g | 44% |
Saturated Fat15g | 76% |
Cholesterol254mg | 85% |
Sodium191mg | 8% |
Total Carbohydrate31g | 11% |
Dietary Fiber3g | 9% |
Total Sugars1g | |
Protein49g | |
Vitamin C4mg | 21% |
Calcium54mg | 4% |
Iron3mg | 17% |
Potassium643mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this