1. Recipes

How to Make Pork Cutlets in a Chanterelle Cream Sauce with Dill Potatoes - A Step-by-Step Guide

Are you looking for a delicious and comforting dish to satisfy your cravings? Look no further than this recipe for Pork Cutlets in a Chanterelle Cream Sauce with Dill Potatoes. This dish brings together tender and juicy pork cutlets with a creamy and earthy chanterelle mushroom sauce, all served alongside creamy and flavorful dill potatoes. This recipe is perfect for a special dinner or when you want to impress your family and friends with a gourmet meal.

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Ingredients

  • 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
  • kosher salt to taste
  • 2 pounds Yukon Gold potatoes, unpeeled
  • ⅓ cup sour cream
  • ¼ cup minced fresh dill
  • ¼ cup unsalted butter
  • freshly ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 10
  • Yield: 10 pork cutlets

  • 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.

    • Nutrition

    645 cal.

    • Total Fat: 35g
    • Saturated Fat: 15g
    • Cholesterol: 254mg
    • Sodium: 191mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 49g
    • Vitamin C: 4mg
    • Calcium: 54mg
    • Iron: 3mg
    • Potassium: 643mg

    Categories

    Pork recipes
    Cutlets recipes