Pork Cutlets in a Chanterelle Cream Sauce with Dill Potatoes
Description
Try this elegant recipe for thin slices of pork and chanterelle mushrooms covered with cream sauce and served with dill-laced potatoes.
Ingredients
•
1/4 cup canola oil, or more as needed
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1 cup all-purpose flour
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5 eggs
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1/4 cup water
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10 pork cutlets, pounded to 1/4-inch thick
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salt and ground black pepper to taste
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2 tablespoons unsalted butter
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1 small yellow onion, minced
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4 cups roughly chopped chanterelle mushrooms
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1 cup heavy cream
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1 tablespoon lemon juice
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2 tablespoons chopped fresh parsley
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kosher salt to taste
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2 pounds Yukon Gold potatoes, unpeeled
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1/3 cup sour cream
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1/4 cup minced fresh dill
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1/4 cup unsalted butter
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freshly ground black pepper to taste
Directions
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.