Pork Cutlets With Mushroom Sauce
Crispy breaded and fried pork cutlets are complemented by a rich, easy-to-make mushroom sauce.
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Instructions
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Preheat the oven to 200F.
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Season pork cutlets with salt and pepper.
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Set up three coating stations: flour in one bowl, whisked egg, mustard, and water in another, and combined panko and parsley flakes in a third.
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Dredge each cutlet in flour, then the egg mixture, then the panko mixture.
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Heat oil in a large skillet over medium heat, then sauté cutlets for 3 to 4 minutes per side until cooked and browned.
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Transfer cooked cutlets to a plate and keep warm in the preheated oven.
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Drain fat from the skillet, add 2 tablespoons butter, and sauté mushrooms for 4 minutes until golden, then stir in lemon juice.
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Remove mushrooms from the skillet and set aside.
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Add the remaining butter to the skillet, then stir in flour for 1 minute to create a roux.
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Gradually add milk, stirring until the sauce thickens, and season with nutmeg, salt, and pepper.
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Return the sautéed mushrooms to the sauce and serve over the warm pork cutlets.