Pork schnitzel with creamy mushroom sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breaded and fried pork cutlets served with a silky mushroom sauce made from shallots, garlic, and cream. Tender and savory with earthy mushroom depth. A quick, elegant weeknight dinner served with potatoes or vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- For the mushroom sauce
- 1 tbsp butter
- 200 g | 7oz mushrooms (sliced)
- 1 shallot (very finely diced)
- 1 garlic clove (minced)
- 120 ml | 1/2 cup chicken stock or white wine
- 200 ml | 7fl oz double (heavy cream)
- 1-2 tbsp Dijon mustard
- 1 tbsp finely chopped flat leaf parsley
- salt and freshly ground pepper to season
- <br>
- For the pork schnitzel
- 4 pork medallion steaks
- 5 tbsp plain (all purpose flour)
- 1 egg lightly beaten
- 75 g | 2 1/2 oz Panco breadcrumbs
- 2 tbsp finely grated Parmesan cheese
- zest of 1 lemon
- light olive oil or sunflower oil to fry
At a glance
PER SERVING · TIME 32M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 20m
- Sodium
- 669mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1031mg
- Calcium
- 128mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 669MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.