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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 645 Calories

Ingredients

• 1 cup all-purpose flour
• 5 eggs
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• kosher salt to taste
• freshly ground black pepper to taste
• 1 small yellow onion, minced
• 10 pork cutlets, pounded to 1/4-inch thick
• 4 cups roughly chopped chanterelle mushrooms
• 2 pounds Yukon Gold potatoes, unpeeled
• 0.25 cup water
• 0.25 cup unsalted butter
• 0.33333334326744 cup sour cream
• 0.25 cup canola oil, or more as needed
• 0.25 cup minced fresh dill

Recipe Instructions

Step 1

Heat oil in a 12-inch skillet over medium-high heat.

Step 2

Place flour in a medium-sized bowl. Whisk egg and water together in another bowl.

Step 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.

Step 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.

Step 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.

Step 6

Pour sauce over cutlets and serve with dill potatoes.