Pork Cutlets in a Chanterelle Cream Sauce with Dill Potatoes

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Heat oil in a 12-inch skillet over medium-high heat.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place flour in a medium-sized bowl. Whisk egg and water together in another bowl.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': '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. 6

   {'id': 'step_5', 'step': 6, 'text': 'Pour sauce over cutlets and serve with dill potatoes.'}

📊 Nutrition Facts

Per serving (10 servings total)