Smoky Pork Cutlets with Mushroom Pan Sauce

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  • 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.


Recipe from Central Market Mill Creek - Culinary Resource Center
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