Oktoberfest
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Pork Scaloppine with Mushroom Cream Sauce Recipe
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Prep Time
20 min
Total Time
40 min
Yield
Serves 4 people.
Here’s a delicious recipe inspired by a recipe from the Pork Council that is a delicious way to enjoy pork cutlets. Scaloppine is an Italian word for thin slices of meat, and this dish use pork cutlets. The cutlets are then breaded, fried and topped with a rich mushroom sauce. The recipe is a hearty and perfect for crisp fall days. What are your favorite uses for pork cutlets? Let us know in the comments below!
Ingredients
- 4 Pork Cutlets (4 Boneless Pork Chops pounded to 1/4″ thick can be substituted)
- 4 cup(s) Italian Seasoned Bread Crumbs
- 2 cup(s) All Purpose Flour
- 2 Egg (beaten)
- 1 cup(s) Milk
- Vegetable Oil
- 1.5 cup(s) Mushrooms (sliced)
- .75 cup(s) Chicken Broth
- .25 cup(s) Heavy Cream
- 1 Tbsp Butter
- 1 Tbsp Flour
- 1 tsp Salt
- .5 tsp Black Pepper
Directions
Lay the pork cutlets out and season on both sides to your taste with salt and pepper.
Put the flour in a shallow bowl or dish, whisk the eggs and milk together and put into a separate container, and put the bread crumbs in a third container. Lightly season the breadcrumbs with salt and pepper.
Dredge each cutlet through the flour, then in the egg and milk mixture and finally into the bread crumbs. Press the crumbs into the meat so there is an even coating. Place the breaded cutlets on a lined baking sheet and let sit for 10 minutes.
While the breaded cutlets are sitting, add 1/4″ of oil to a large, nonstick skillet and heat to medium high heat. Once the oil is hot, cook each cutlet for 3-4 minutes per side until golden brown and crispy. Remove from the pan, place on paper towels and drain excess oil from the cutlets.
While the cutlets are cooking, make the mushroom cream sauce, by melting 1 tablespoon of butter in medium saucepan over medium heat. Once the butter is melted, add the mushrooms and cook until tender. Stir in chicken broth and the 1 tablespoon flour in small bowl and cook until the mixture is thickened and bubbly. Next stir in the heavy cream, salt and pepper. Heat through, cover and keep warm.
Serve the pork cutlets with the mushroom cream sauce on top and fresh bread for sopping up the extra sauce. Enjoy!
