- 2 pork cutlets
- 1 tablespoon smoked sweet paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons corn starch
- 1/2 cup canola oil
- 1 medium shallot
- 1 large clove garlic
- 8 large mushrooms
- 1 tablespoon flour
- 1 cup chicken stock
- 2 tablespoons heavy cream
Season pork cutlets with paprika, salt and pepper. Coat them with corn starch.
Heat canola oil in a non-stick skillet and add cutlets. Pan fry until golden brown (about 4 minutes per side).
Remove the cutlets and add shallots, garlic and mushrooms and sauté 3-4 minutes.
Add flour and incorporate. Add chicken stock and heavy cream and simmer for 5 minutes.
Top your cutlets with the mushroom pan sauce and serve.