Pork Cutlets In A Chanterelle Cream Sauce With Dill Potatoes Recipe

Name: Pork Cutlets In A Chanterelle Cream Sauce With Dill Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in a 12-inch skillet over medium-high heat.
2
Place flour in a medium-sized bowl. Whisk egg and water together in another bowl.
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.
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.
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.
6
Pour sauce over cutlets and serve with dill potatoes.

1659

kcal

Calories

105

Fat

Carbs

101

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: 1/4 cup canola oil, or more as needed, 1 cup all-purpose flour, 5 eggs, 1/4 cup water, and more.

Yes, Pork Cutlets In A Chanterelle Cream Sauce With Dill Potatoes 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.

Pork Cutlets In A Chanterelle Cream Sauce With Dill Potatoes

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