Ingredients
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¼ 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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¼ 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
Dill Potatoes:
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kosher salt to taste
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2 pounds Yukon Gold potatoes, unpeeled
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⅓ cup sour cream
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¼ cup minced fresh dill
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¼ cup unsalted butter
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freshly ground black pepper to taste
Directions
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Heat oil in a 12-inch skillet over medium-high heat.
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Place flour in a medium-sized bowl. Whisk egg and water together in another bowl.
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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.
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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.
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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.
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Pour sauce over cutlets and serve with dill potatoes.
Editor's Note:
Nutrition data for this recipe includes the full amount of sauce ingredients. The actual amount of sauce consumed will vary.
Nutrition Facts (per serving)
| 645 | Calories |
| 35g | Fat |
| 31g | Carbs |
| 49g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 645 | |
| % Daily Value * | |
| Total Fat 35g | 44% |
| Saturated Fat 15g | 76% |
| Cholesterol 254mg | 85% |
| Sodium 191mg | 8% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 3g | 9% |
| Total Sugars 1g | |
| Protein 49g | 99% |
| Vitamin C 4mg | 5% |
| Calcium 54mg | 4% |
| Iron 3mg | 17% |
| Potassium 643mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
