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4.5 from 2 votes

Pork schnitzel with creamy mushroom sauce

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.
Prep Time12 mins
Cook Time20 mins
Total Time32 mins
Course: Pork
Servings: 4 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • For the mushroom sauce
  • 1 tbsp butter
  • 200 g | 7oz mushrooms sliced
  • 1 shallot very finely diced
  • 1 garlic clove minced
  • 120 ml | 1/2 cup chicken stock or white wine
  • 200 ml | 7fl oz double heavy cream
  • 1-2 tbsp Dijon mustard
  • 1 tbsp finely chopped flat leaf parsley
  • salt and freshly ground pepper to season
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  • For the pork schnitzel
  • 4 pork medallion steaks
  • 5 tbsp plain all purpose flour
  • 1 egg lightly beaten
  • 75 g | 2 1/2 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

Instructions

  • 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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