Pork Cutlets Served with Creamy Chanterelle Sauce and Dill Potatoes

Ingredients

• ¼ cup canola oil, or more as needed
• 1 cup all-purpose flour
• 5 eggs
• ¼ cup water
• 10 pork cutlets, pounded to 1/4-inch thick
• salt and ground black pepper to taste
• 2 tablespoons unsalted butter
• 1 small yellow onion, minced
• 4 cups roughly chopped chanterelle mushrooms
• 1 cup heavy cream
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• Dill Potatoes:
• kosher salt to taste
• 2 pounds Yukon Gold potatoes, unpeeled
• ¼ cup minced fresh dill
• freshly ground black pepper to taste

Step 1

Warm some oil in a large skillet over medium-high heat. In one bowl, put the flour, and in another, whisk together the egg and water. Season the pork cutlets with salt and pepper, then coat three of them in the flour. Dip each one in the egg mixture so they’re nicely covered, and place them in the hot skillet. Cook for about 5 minutes, turning once, until they’re golden and cooked through. Move them to a plate and repeat with the rest, adding more oil if needed.

Step 2

Once the cutlets are done, toss the mushrooms into the skillet and season with a little salt and pepper. Cook, stirring often, until they release their juices and start to brown, about 3 minutes. Pour in the cream and let it simmer for a couple of minutes until it thickens slightly. Stir in some lemon juice, then taste and adjust the seasoning.

Step 3

While you’re doing that, bring a big pot of salted water to a boil. Add the potatoes and cook until they’re tender when poked with a fork, around 15 minutes. Drain them and return them to the pot. Add sour cream, chopped dill, butter, and a pinch of salt and pepper. Cover the pot and give it a good shake to coat the potatoes evenly. Transfer them to a serving bowl and season again if needed.

Step 4

Serve the pork cutlets topped with the creamy mushroom sauce alongside the dill potatoes. Enjoy!