Pork Schnitzel with Mushroom Sauce
This saucy pork dish is company fare when served with buttered egg noodles and a medley of steamed asparagus, lima beans and peas.
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 284 |
| pro | 29 g |
| total fat | 13 g |
| sat. fat | 7 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 116 mg |
| sodium | 792 mg |
| %RDI: | - |
| calcium | 4% |
| iron | 19% |
| vit A | 9% |
| vit C | 8% |
| folate | 16% |
-
1/3 cup (75 mL) all-purpose four
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) pork, turkey or chicken cutlets or scaloppine
2 tbsp (25 mL) butter
3 cups (750 mL) sliced white or cremini mushrooms
2 cloves garlic, minced
1-1/3 cups (325 mL) chicken stock
1/3 cup (75 mL) light sour cream
1 tbsp (15 mL) soy sauce
2 tbsp (25 mL) minced fresh parsley
Preparation:
In shallow dish, combine flour, salt and pepper; press pork into flour mixture and turn to coat. Reserve remaining flour mixture.
In skillet, melt butter over meduim-high heat; fry pork, in batches and turning once, until just a hint of pink remains inside, about 6 minutes (or until no longer pink for chicken and turkey). Transfer to plate; keep warm.
In the same skillet, fry mushrooms and garlic until no liquid remains, about 5 minutes. Add reserved flour mixture; cook, stirring, for 1 minute. Stir in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 3 minutes. Stir in sour cream and soy cause; pour over pork. Sprinkle with parsley.
In skillet, melt butter over meduim-high heat; fry pork, in batches and turning once, until just a hint of pink remains inside, about 6 minutes (or until no longer pink for chicken and turkey). Transfer to plate; keep warm.
In the same skillet, fry mushrooms and garlic until no liquid remains, about 5 minutes. Add reserved flour mixture; cook, stirring, for 1 minute. Stir in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 3 minutes. Stir in sour cream and soy cause; pour over pork. Sprinkle with parsley.
Source
Canadian Living Magazine: April 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »