Pork Cutlets in a Chanterelle Cream Sauce with Dill Potatoes

Ingredients

• 1/4 cup can ola oil, or more as needed
• cup all-purpose flour
• eggs
• 1/4 cup water
• pork cutlets, pound ed to 1/4-inch thick
• salt and ground black pepper to taste
• tablespoon sunsalted butter
• small yellow onion, minced
• cup sroughly chopped chanterelle mushrooms
• cup heavy cream
• tablespoon lemon juice
• tablespoon schopped fresh parsley
• kosher salt to taste
• pound sYukon Gold potatoes, unpeeled
• 1/3 cup sour cream
• 1/4 cup minced fresh dill
• 1/4 cup unsalted butter
• freshly ground black pepper to taste

Instructions

1. Heat oil in a 12 inch skillet over medium high heat.
2. Place flour in a medium sized bowl. Whisk egg and water together in another bowl.
3. Season cutlets with salt and pepper, then dredge 3 cutlets in flour. Dip in egg mixture until evenly coated and place in the hot skillet. Cook, turning once, until golden brown and cooked through, about 5 minutes. Transfer to a serving platter and repeat with remaining cutlets, adding more oil to the skillet if needed.
4. Add mushrooms to the skillet and season with salt and pepper. Cook, stirring often, until they release liquid and begin to brown, about 3 minutes. Add cream and cook, stirring, until slightly reduced, about 2 minutes. Stir in lemon juice and season sauce with salt and pepper.
5. Meanwhile, bring an 8 quart pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and return to the pot with sour cream, dill, butter, salt, and pepper. Cover pan with a lid and shake until potatoes are well coated. Transfer to a large serving bowl and season with additional salt and pepper.
6. Pour sauce over cutlets and serve with dill potatoes.

Tips

Nutrition data for this recipe includes the full amount of sauce ingredients. The actual amount of sauce consumed will vary.