Ingredients
- 2 (3-ounce) pork cutlets, pounded thin
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 2 eggs, beaten
- Breadcrumbs, for dredging
- 2 tablespoons clarified butter
- 3 slices smoked bacon, roughly chopped
- 1/2 onion, diced
- 1 tablespoon dijon mustard
- 1 tablespoon capers, drained
- Butter
- 3/4 pounds chanterelle mushrooms, chopped if large
- 1/4 cup heavy cream
Directions
Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. 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.
* Home Cook
Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By lesliedon_7831180
Henderson, NV
on November 17, 2011
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YUM-O! Made as listed. We both loved it. This sauce could be
great with other meat, like chicken. Not overpowering, possibly a pinch more capers(I love capers. Chanterelles are wonderful. I didn't clarify the butter, just added a Paula Deen size "small lump".
I always use panko instead of regular bread crumbs. We did not find the sauce too rich as some folks did. Perhaps they added too much cream.
By fjhayden
stuart, FL
on May 03, 2010
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This is a great dress up for pork cutlets. I used regular mushrooms and half and half cream and it is still great. Occasionly I have even made it without the bacon, still good.
By mynutmeg
Madison, WI
on September 05, 2009
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This is a tasty, wonderful dish although it is heavy. The sauce has great flavor but is quite rich. I might just put a little on top next time or even put it on the side for people to add as much as they would like. Great flavors though! I will be making it again. I used baby bella mushrooms instead and combined a couple TBL of butter and olive oil in the pan instead of clarified. Worked great.
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