Pork Schnitzel with Chanterelle Mushrooms

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 2 (3-ounce) pork cutlets, pounded thin
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 2 eggs, beaten
  • Bread crumbs, for dredging
  • 2 tablespoons clarified butter
  • 3 slices smoked bacon, roughly chopped
  • 1/2 onion, diced
  • 1 tablespoons Dijon mustard
  • 1 tablespoon capers, drained
  • Butter
  • 3/4 pound chanterelle mushrooms, chopped if large
  • 1/2 cup heavy cream
Directions
  • Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then bread crumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.

  • In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers, as needed.

  • To serve, spoon sauce over browned schnitzels.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    PorkChop_0008.tif

    Not what you're looking for? Try:

    Pork Chops with Charred Onion and Poblano

    Recipe courtesy of Food Network Kitchen