Pork Cutlets With Mushroom Sauce Recipe

Name: Pork Cutlets With Mushroom Sauce
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
Yield: 4
Ingredients: 1 pound pork loin (boneless thin cutlets); Pinch salt; Pinch black pepper; 1/3 cup flour; 1 large egg; 2 teaspoons mustard (Dijon); 2 tablespoons water; 1 1/2 cups panko crumbs; 1 teaspoon dried parsley (flakes); 3 tablespoons canola oil; For the Sauce:; 4 tablespoons butter (divided); 8 ounces mushrooms (sliced); 1 tablespoon lemon juice; 2 tablespoons flour; 1 cup milk; Pinch nutmeg; Salt and black pepper to taste

Prep: 30 mins

Cook: 17 mins

Total: 47 mins

Servings: 4 servings

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These delicious fried pork cutlets have a crispy coating and a savory, delicious mushroom sauce. These are great with roasted or mashed potatoes and your favorite vegetables. This recipe uses pork loin cutlets, more of a boneless thin pork chop, but pork tenderloin could also be used. Cut a 1-pound tenderloin into 1/2- to 1-inch slices and flatten each slice to make a thin cutlet.

1 pound pork loin, boneless, cut into thin cutlets
1 pinch salt
1 pinch freshly ground black pepper
1/3 cup all-purpose flour
1 large egg
2 teaspoons Dijon mustard
2 tablespoons water
1 1/2 cups panko
1 teaspoon dried parsley flakes
3 tablespoons canola oil

For the Sauce:

4 tablespoons (2 ounces) unsalted butter, divided
8 ounces mushrooms, sliced
1 tablespoon lemon juice
2 tablespoons all-purpose flour
1 cup milk
1 pinch nutmeg
Salt, to taste
Freshly ground black pepper, to taste

Heat oil in a large skillet over medium heat.
Sprinkle the cutlets with salt and pepper.
Put the flour in a wide bowl or plate.
Combine the egg, mustard, and water in a bowl and whisk to blend well.
Combine the panko and parsley flakes in a plate or shallow bowl.
Coat the cutlets with the flour, then dip in the egg mixture, then coat with the panko.
Sauté the cutlets, turning to brown on both sides, about 3 to 4 minutes on each side, or until cooked through and nicely browned.
Remove the cutlets to a plate and keep warm in a warming oven or a 200 F oven.
Pour off the fat and add 2 tablespoons of butter to the skillet; sauté the mushrooms until golden brown, about 4 minutes. Stir in lemon juice. Remove the mushrooms to a plate or bowl and set aside.
Add the remaining butter to the skillet; stir in the flour until well blended, cooking and stirring for 1 minute. Add the milk and cook, stirring, until thickened. Add a pinch of nutmeg and salt and pepper, to taste. Add mushrooms back to the sauce and serve with the pork cutlets.

Nutrition Facts (per serving)
685	Calories
36g	Fat
47g	Carbs
42g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	685
% Daily Value*
Total Fat 36g	46%
Saturated Fat 13g	63%
Cholesterol 171mg	57%
Sodium 734mg	32%
Total Carbohydrate 47g	17%
Dietary Fiber 4g	13%
Total Sugars 7g
Protein 42g
Vitamin C 3mg	15%
Calcium 179mg	14%
Iron 5mg	26%
Potassium 818mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.