Pork Schnitzel with Mushroom Sauce

Author: Canadian Living

This saucy pork dish is company fare when served with buttered egg noodles and a medley of steamed asparagus, lima beans and peas.

  • Credits : Canadian Living Magazine: April 2005

Ingredients

  • 1/3 cup all purpose flour
  • 1/4 teaspoon each salt and pepper
  • 1 lb pork turkey or chicken cutlets or scaloppine
  • 2 tablespoons butter
  • 3 cups sliced white mushrooms
  • 3 cups sliced cremini mushrooms
  • 2 cloves garlic minced
  • 1 1/3 cup chicken stock
  • 1/3 cup light sour cream
  • 1 tablespoon soy sauce
  • 2 tablespoons minced fresh parsley

Method

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.

Nutritional facts Per serving: about

  • Sodium 792 mg
  • Protein 29 g
  • Calories 284.0
  • Total fat 13 g
  • Cholesterol 116 mg
  • Saturated fat 7 g
  • Total carbohydrate 12 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Pork Schnitzel with Mushroom Sauce

Login