Pork schnitzel with creamy mushroom sauce

Name: Pork schnitzel with creamy mushroom sauce
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Ingredients: For the mushroom sauce; 1 tbsp butter; 200 g mushroom; 1 shallot; 1 garlic; 120 ml chicken stock; 200 ml | 7fl oz double; 1-2 tbsp Dijon mustard; 1 tbsp parsley; salt; black pepper; ; For the pork schnitzel; 4 pork medallion steak; 5 tbsp plain; 1 egg; 75 g panko breadcrumbs; 2 tbsp Parmesan Cheese; lemon; salt; black pepper; olive oil

User Reviews

4.4

10 reviews

Good

Prep Time
12 mins
Cook Time
20 mins
Total Time
32 mins
Servings
4 servings
Course
Main Course

Pork schnitzel with creamy mushroom sauce

Shawn Wheeler

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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.

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Ingredients

Servings

For the mushroom sauce
1 tbsp butter
200 g mushroom sliced, 7oz
1 shallot very finely diced
1 garlic minced, clove
120 ml chicken stock or white wine, 1/2 cup
200 ml | 7fl oz double heavy cream
1-2 tbsp Dijon mustard
1 tbsp parsley flat leaf, finely chopped
salt freshly ground, to season
black pepper freshly ground, to season
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For the pork schnitzel
4 pork medallion steak
5 tbsp plain all purpose flour
1 egg lightly beaten
75 g panko breadcrumbs 2 1/2 oz
2 tbsp Parmesan Cheese finely grated
lemon zest of 1
salt freshly ground, to season
black pepper freshly ground, to season
olive oil light, or sunflower oil, to fry

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Instructions

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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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