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
- 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
MethodIn 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
- Iron 19.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 9.0
- Vitamin C 8.0