Tender Pork Cutlets in a Creamy Chanterelle Sauce, Accompanied by Dill Potatoes

Step 1

Heat some oil in a large skillet over medium-high heat. In one bowl, mix the flour, and in another, whisk together the egg and water. Season the pork cutlets with salt and pepper, then dredge three of them in the flour. Dip them in the egg mixture, making sure they're well coated, and place them in the hot skillet. Cook for about 5 minutes, flipping once, until they’re golden and cooked through. Transfer the cooked cutlets to a plate and repeat the process with the rest, adding more oil if the pan looks dry.

Step 2

Once all the cutlets are done, toss the mushrooms into the same skillet. Season with a little salt and pepper, and cook while stirring often until they start to release their juices and turn golden, about 3 minutes. Pour in the cream and let it simmer until it thickens a bit, around 2 minutes. Finish the sauce with a splash of lemon juice and adjust the seasoning to taste.

Step 3

While you’re making the sauce, bring a big pot of salted water to a boil. Add the potatoes and cook until they’re tender when poked with a fork, about 15 minutes. Drain them well, then return them to the pot. Add sour cream, chopped dill, butter, and a pinch of salt and pepper. Cover the pot with a lid and give it a good shake to coat the potatoes evenly. Transfer to a serving bowl and taste for seasoning.

Step 4

Serve the creamy mushroom sauce over the pork cutlets alongside the dill potatoes for a comforting, flavorful meal.

Perfect Pairings

Serve with a simple green salad or steamed vegetables to add color and freshness to the plate. A crisp white wine, like a Sauvignon Blanc, pairs beautifully with the creamy sauce and enhances the mushroom’s earthiness.

Best Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat to prevent the sauce from separating. The dill potatoes are best eaten fresh but can be reheated in a skillet with a splash of water or butter.