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.
Provided by Mrs. Kedney'
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 10
Number Of Ingredients 18
Steps:
- 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 Facts : Calories 644.8 calories, Carbohydrate 31.2 g, Cholesterol 253.8 mg, Fat 34.6 g, Fiber 2.6 g, Protein 49.4 g, SaturatedFat 15.2 g, Sodium 191.4 mg, Sugar 1.2 g
PORK SCHNITZEL WITH CHANTERELLE MUSHROOMS
Provided by Hans Rueffert
Time 25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then bread crumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
- In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers, as needed.
- To serve, spoon sauce over browned schnitzels.
PORK SCHNITZEL WITH CHANTERELLE MUSHROOMS
Steps:
- Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
- In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed.
- To serve, spoon sauce over browned schnitzels.
CREAMY BRAISED CHANTERELLES AND POTATOES
The simplicity of this dish may make it sound dull, but its flavors are stunningly earthy, rich and deep. It makes a luxurious fall or winter vegetarian main course. The chef who wrote the recipe for this Russian classic, Bonnie Frumkin Morales, says she knows it is tempting to add garnishes like snipped chives or seasonings like black pepper. But the pure flavor of the mushrooms and cream, which saturates the potatoes, is best appreciated alone. You'll need to buy crème fraîche or smetana (not regular sour cream) and heavy cream that hasn't been ultrapasteurized to ensure the sauce stays stable without separating and becoming greasy.
Provided by Julia Moskin
Categories vegetables, main course
Time 2h
Yield 4 to 6 main course servings, 8 to 10 appetizer servings
Number Of Ingredients 7
Steps:
- Clean the mushrooms: Fill the sink or a large bowl with cold water. Lay out some clean kitchen towels. Working with a few at a time, dunk the mushrooms in the water and gently swish to remove any dirt or debris. Shake off excess water and transfer to the towels to dry until excess water has been absorbed. Use your hands to tear any very large mushrooms into halves or quarters.
- In a medium-size heavy pot with a lid, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally. The mushrooms will first give off a lot of liquid and then it will begin to evaporate. Raise the heat as needed to keep the liquid at a fast boil.
- In a bowl, whisk together the heavy cream, sour cream and salt. When the liquid in the pot has mostly evaporated, stir in the cream mixture and bring to a simmer. Stir in the potatoes and return to a simmer. Partly cover the pot, and let simmer gently for 1 hour. Check and adjust the heat occasionally to make sure the mixture is simmering, not boiling.
- After 1 hour, test the potatoes. If they are still firm, keep simmering until they are just cooked through.
- When the potatoes are just cooked through, uncover the pot and raise the heat to a lively simmer. Cook until the braising liquid reduces and begins to caramelize, 10 to 20 minutes. It will turn golden brown and thick, like a cream sauce. Taste and add more salt if necessary. Toward the end, stir often to prevent the liquid at the bottom of the pot from scorching.
- Serve hot, mopping up the sauce with crusty bread, if desired.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 22 grams, Sodium 849 milligrams, Sugar 7 grams, TransFat 0 grams
PORK SCHNITZEL WITH DILL SAUCE
Schnitzel is one of my husband's favorites because it reminds him of his German roots. An appealing dish for guests, it's ready in a jiffy. Pop it on buns for a fun handheld option. -Joyce Folker, Paraowan, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika., Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary., In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.
Nutrition Facts : Calories 451 calories, Fat 24g fat (8g saturated fat), Cholesterol 115mg cholesterol, Sodium 739mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
CRISPY PORK CUTLETS
I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
- Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
- Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
- Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
- Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
- Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
- Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g
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