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
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man bahadur
[email protected]Can't wait to try this!
Nakato Zainab
[email protected]Highly recommend!
Selena Gogo
[email protected]Yum!
sahilaliasgagan goria
[email protected]5 stars!
Noor alnasseri
[email protected]This recipe is definitely a winner! I'll be making it again and again.
Hussain Bukhari
[email protected]I didn't have any fresh chanterelles, so I used dried ones instead. They worked just fine, but I think fresh chanterelles would have been even better.
Zain Virk
[email protected]I used chicken cutlets instead of pork, and it worked out great! The chicken was just as tender and flavorful as the pork would have been.
Farhan Khan Pathan
[email protected]I'm not a big fan of dill, so I omitted it from the potatoes. They were still delicious, but I might try adding a different herb next time.
Sodrat Kodaolu
[email protected]This dish is perfect for a cozy fall dinner. The warm, earthy flavors are just what I need on a chilly night.
Not Ojuice
[email protected]I added a bit of white wine to the sauce, and it really enhanced the flavor. Highly recommend trying it if you're a fan of white wine.
Eka Sujaya
[email protected]I used baby potatoes for the dill potatoes, and they turned out perfectly crispy on the outside and fluffy on the inside.
Fathima Rizviya
[email protected]I love that this recipe can be made in one pan. It makes cleanup a breeze, which is always a plus in my book.
Wajidkhan Hashimi
[email protected]This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser. The sauce is so creamy and flavorful, and the pork cutlets are always cooked perfectly.
Jesus loves You Forever
[email protected]I made this for a dinner party, and it was a huge hit! Everyone raved about the flavor and presentation. I'll definitely be making this again for special occasions.
Tommy Key
[email protected]Even though I'm not a huge fan of mushrooms, I really enjoyed this dish. The chanterelles had a delicate flavor that went well with the pork and sauce.
Umar Naroth
[email protected]I was a bit skeptical at first about the dill potatoes, but they turned out to be a great addition to the dish. The dill added a nice freshness that cut through the richness of the sauce.
Ibraheem lodhi
[email protected]Pork cutlets and chanterelles are a match made in heaven! The cream sauce was rich and flavorful, and the potatoes were perfectly cooked. I'll be adding this recipe to my regular rotation.
Mu Shar
[email protected]It was my first time cooking chanterelle mushrooms, and this recipe was perfect for a beginner like me. The instructions were easy to follow, and the end result was a delicious meal that impressed my friends.
Mohmmed KA
[email protected]This was a phenomenal dish! The flavors were incredibly well-balanced, and the dill potatoes were a delightful complement to the creamy chanterelle sauce. Will definitely be making this again!