Pork Schnitzel with Mushroom Sauce

Tested Till Perfect

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%

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.

Source

Canadian Living Magazine: April 2005




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