These pork schnitzel with creamy mushroom sauce cook in mere minutes and taste pretty sensational. Serve with boiled new potatoes or mash for the perfect midweek meal. Recipe sponsored by LovePork.
If you take a look through the recipe archives on Supergolden Bakes, you will find an abundance of pork recipes. These tend to be mostly slow-cooked pork shoulder recipes – because pulled pork is truly comfort food of the gods. Delicious, yes, but not the healthiest cut of pork and definitely not quick to cook
A couple of weeks ago I was introduced to a new cut which is delicious as well as super-quick to cook, very low in fat and sodium and naturally rich in protein. This rather less well known cut is pork medallions – oval cuts of pork loin with the fat trimmed – and they simply need 2-3 minutes per side making them perfect for midweek meals.
LovePork hosted an event at L’Atelier de Chefs with Olympic swimmer, Rebecca Adlington, demonstrating a one of her favourite recipes for sticky pork medallions. We then got stuck in and recreated the recipe ourselves and I must say it was delicious and ready to eat in mere minutes.
Thankfully my notoriously picky kids were totally onboard with this when I got round to making the recipe at home. And so I was inspired to create something new for them, pork schnitzel with creamy mushroom sauce. Schnitzel was one of my absolute favourite meals as a kid – my mom still makes it whenever we visit.
The trick to tender and juicy pork medallions is not to overcook them. Simply place the medallions between cling film and flatten them slightly with a rolling pin so that they cook evenly. I decided to cover mine with breadcrumbs, Parmesan and just a bit of lemon zest and I must say they were just so totally YUM 🙂
As for the mushroom sauce, I could eat that with a spoon straight from the pot, it’s that addictive. Serve with mash or boiled new potatoes and some broccoli spears and make sure to thank me later. Find more quick and healthy pork medallion recipes on LovePork website. You can also find some more recipes from around the blogosphere
- Sticky ginger beer pork medallion strips from Foodie Quine
- Easy pork medallions in mushroom sauce from Domestic Gothess
- Pork tenderloin with Asian-style slaw from Gingey Bites
- Spiced pork medallions with pomegranate jewelled cauliflower couscous from A Mummy Too
- Pan seared pork medallions with apples and fried sage from Elizabeth’s Kitchen Diary
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- For the mushroom sauce
- 1 tbsp butter
- 200g | 7oz mushrooms, sliced
- 1 shallot, very finely diced
- 1 garlic clove, minced
- 120ml | ½ cup chicken stock or white wine
- 200ml | 7fl oz double (heavy) cream
- 1-2 tbsp Dijon mustard
- 1 tbsp finely chopped flat leaf parsley
- salt and freshly ground pepper to season
- For the pork schnitzel
- 4 pork medallion steaks
- 5 tbsp plain (all purpose) flour
- 1 egg lightly beaten
- 75g | 2½ oz Panco breadcrumbs
- 2 tbsp finely grated Parmesan cheese
- zest of 1 lemon
- salt and freshly ground pepper to season
- light olive oil or sunflower oil to fry
- Place the pork medallions between two sheets of cling film and lightly pound the with a rolling pin to flatter to about 2cm (3/4in) thick.
- Put the flour on a plate and season with salt and pepper. Put the egg in a shallow bowl.
- Blitz the panco in a food processor so that you have really fine breadcrumbs. Put on a plate and mix with the Parmesan and lemon zest.
- Dip the pork into the flour to lightly coat, then dip in the beaten egg and finally coat in the breadcrumbs. Cover and chill while you make the sauce.
- Heat the butter in a non-stick frying pan. Add the shallot and garlic and sweat over very low heat for 5 minutes.
- Add the mushrooms, stir well and cook over medium heat for 5 minutes.
- Add the stock or wine and bring to a simmer.
- Stir in the double cream and mustard and simmer for a few minutes until the sauce thickens slightly.
- Taste and season with salt and pepper. Stir in the parsley.
- Heat enough oil to cover the base of a large non-stick frying pan and cook the pork over medium-high heat for 2-3 minutes on each side.Transfer to a plate lined with kitchen paper and rest for a few minutes.
- Serve the schitzel with boiled new potatoes or mash with some of the mushroom sauce spooned over it.
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