Almond-Crusted Pork Cutlets With Mushroom Sauce Recipe

Name: Almond-Crusted Pork Cutlets With Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 g dried porcini, soaked in cold water 1 hour; 800 g new potatoes; 400 g carrots, peeled and sliced; 500 g broccoli, divided into florets; 250 g mushrooms, trimmed and thickly sliced; 1 None small onion, peeled and finely diced; 30 g sun dried tomatoes, diced; 30 g Parmesan, grated; 4-5 sprigs basil, 3 sprigs finely chopped; 4 tbsp clarified butter; 1 tsp + 3 tbsp plain flour; 100 ml dry white wine; 200 g whipping cream; 4 None pork schnitzels (approx 125g each); 2 None eggs, beaten; 50 g flaked almonds; 75 g breadcrumbs; 1 tbsp butter; None None grated nutmeg

Servings: persons

15 g dried porcini, soaked in cold water 1 hour
800 g new potatoes
400 g carrots, peeled and sliced
500 g broccoli, divided into florets
250 g mushrooms, trimmed and thickly sliced
1 None small onion, peeled and finely diced
30 g sun dried tomatoes, diced
30 g Parmesan, grated
4-5 sprigs basil, 3 sprigs finely chopped
4 tbsp clarified butter
1 tsp + 3 tbsp plain flour
100 ml dry white wine
200 g whipping cream
4 None pork schnitzels (approx 125g each)
2 None eggs, beaten
50 g flaked almonds
75 g breadcrumbs
1 tbsp butter
None None grated nutmeg

1
Cook potatoes in boiling water for 20 mins then drain and cut in 1/2 lengthwise. Cook broccoli and carrots in boiling salted water for 3-4 mins, drain then rinse under cold running water. Drain porcini, reserving liquid, then chop.
2
For the sauce, heat 1 tbsp butter in a frying pan and saute porcini until golden brown. Add onions and 1 tsp flour and cook for 1 min. Deglaze with white wine, 2/3 cup porcini liquid and cream. Simmer for 15 mins.
3
Meanwhile, combine almonds and breadcrumbs. Dredge each pork cutlet in flour, tapping off excess, then in beaten egg and almond breadcrumbs. Heat 2 tbsp butter in a frying pan, add pork cutlets and fry, working in batches, over medium heat, around 5 mins each side. Drain on paper towels and set aside in a warm place.
4
To finish, heat 1 tbsp oil in a frying pan and sear potatoes until golden brown. Season and set aside. Heat 1 tbsp butter in a frying pan and saute carrots and broccoli. Season with salt and nutmeg.
5
Add mushrooms, chopped basil and 2/3 sun-dried tomatoes to mushroom sauce and season. Arrange 2 cutlets on each plate with vegetables, potatoes and mushroom sauce. Sprinkle with remaining sun-dried tomatoes and cheese and garnish with basil.

1079

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 15 g dried porcini, soaked in cold water 1 hour, 800 g new potatoes, 400 g carrots, peeled and sliced, 500 g broccoli, divided into florets, and more.

Yes, Almond-Crusted Pork Cutlets With Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Almond-Crusted Pork Cutlets With Mushroom Sauce

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