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Pork Cutlets in a Chanterelle Cream Sauce with Dill Potatoes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in savory pork and chanterelle mushrooms with creamy sauce, paired with dill-infused potatoes.
Ingredients:
  • 0.25 cup canola oil, or more as needed
  • 1 cup all-purpose flour
  • 5 eggs
  • 0.25 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
  • 0.33333334326744 cup sour cream
  • 0.25 cup minced fresh dill
  • 0.25 cup unsalted butter
  • freshly ground black pepper to taste
Instructions:
  • In a 12-inch skillet, warm the oil over medium-high heat.
  • Combine the flour in a medium-sized bowl and whisk together the egg and water in a separate bowl.
  • Season the cutlets with a generous amount of salt and pepper, then coat 3 cutlets in flour. Dip in the egg mixture until fully covered and transfer them to the hot skillet. Cook until beautifully golden brown and cooked through, approximately 5 minutes. Move the cutlets to a serving platter and repeat the process for the rest of the cutlets, adding more oil to the skillet if necessary.
  • Place mushrooms in the skillet and generously season with salt and pepper. Sauté until they release liquid and turn golden brown, approximately 3 minutes. Pour in cream and simmer until slightly thickened, around 2 minutes. Finish by stirring in lemon juice and adjusting seasoning with salt and pepper.
  • While waiting, boil a large pot of salted water. Cook potatoes until tender for around 15 minutes. Drain and put them back in the pot. Mix in sour cream, dill, butter, salt, and pepper. Shake with a lid on until potatoes are coated. Serve in a large bowl and season with salt and pepper to taste.
  • Drizzle sauce over cutlets and enjoy with dill potatoes.

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