| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 2 servings |
Ingredients
- 2 (3-ounce) pork cutlets, pounded thin
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 2 eggs, beaten
- Breadcrumbs, for dredging
- 2 tablespoons clarified butter
- 3 slices smoked bacon, roughly chopped
- 1/2 onion, diced
- 1 tablespoon dijon mustard
- 1 tablespoon capers, drained
- Butter
- 3/4 pounds chanterelle mushrooms, chopped if large
- 1/4 cup heavy cream
Instructions
- Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
- In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed.
- To serve, spoon sauce over browned schnitzels.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 768 |
| Total Fat | 62 g |
| Saturated Fat | 29 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 32 g |
| Cholesterol | 328 mg |
| Sodium | 1020 mg |
Reviews
Amazing!!! Best pan sauce I’ve had in some time!!! Made it with braised red cabbage in the instapot…wonderful dinner!!
This was so very delicious. I had never cooked with chanterelles before. They made such a light nutty sauce. I served with warm sauerkraut to which I added apple cider and sugar to make a sweet and sour cabbage. I feel German now.
I’ve made this several times for multiple people and they all loved it!
Very, very good! It took me a lot longer than they suggest. But that is usually the case.
Yay. Delicious. Me and the husband loved it. I used portabellos and panko and a mix of olive oil/butter but otherwise followed the recipe. I fixed roasted cauliflower to go on the side. Thanks for the awesome recipe.
YUM-O! Made as listed. We both loved it. This sauce could be
great with other meat, like chicken. Not overpowering, possibly a pinch more capers(I love capers. Chanterelles are wonderful. I didn’t clarify the butter, just added a Paula Deen size “small lump”.
I always use panko instead of regular bread crumbs. We did not find the sauce too rich as some folks did. Perhaps they added too much cream.
great with other meat, like chicken. Not overpowering, possibly a pinch more capers(I love capers. Chanterelles are wonderful. I didn’t clarify the butter, just added a Paula Deen size “small lump”.
I always use panko instead of regular bread crumbs. We did not find the sauce too rich as some folks did. Perhaps they added too much cream.
This is a great dress up for pork cutlets. I used regular mushrooms and half and half cream and it is still great. Occasionly I have even made it without the bacon, still good.
This is a tasty, wonderful dish although it is heavy. The sauce has great flavor but is quite rich. I might just put a little on top next time or even put it on the side for people to add as much as they would like. Great flavors though! I will be making it again. I used baby bella mushrooms instead and combined a couple TBL of butter and olive oil in the pan instead of clarified. Worked great.
This really livened up a pork dinner. I pounded out center cut chops and let them sit in buttermilk for an hour, I think this helped them to be very moist. I also only used just 2 tablespoons of half and half and sliced cremini mushrooms from the grocery store to cut down on the richness and save time. It was still EXCELLENT. My husband said it was worth missing his wine tasting tonight 🙂
Easy and delicious!
This was a tasty way to use pork, the sauce really made the dish.