Breaded Pork Cultets in a Mushroom Cream Sauce. This recipe is an adaptation of a recipe that I found somewhere on the internet, and have never been able to find again. Some of the ingredients are approximate, so add a little at a time. Remember that bacon is very salty, so you should not need to add salt to the sauce.
- Wipe mushrooms clean and slice them. Set aside.
- Slice bacon into 1 inch pieces. Start bacon cooking in a large heavy skillet over medium-medium high heat.
- Place chops between two sheets of wax paper and pound with a kitchen mallot to thin them slightly. In a separate skillet heat 3 Tablespoons olive oil over medium to medium high heat. Dredge cutlets in flour seasoned to taste with kosher salt and black pepper. When the olive oil is hot place cutlets in pan and cook, turning once until cooked through (no longer pink in center). Place cooked pork chops on serving platter, cover with foil to keep warm, and set aside.
- When bacon is crisp tilt pan slightly and spoon out most of the grease, leaving about 1 Tablespoon in the pan. Add shallots, capers, and mushrooms and cook for about 2-3 minutes. Pour a small amount of wine, about 1/4 cup, into pan while scraping the bottom of the pan with a wooden spoon to loosen browned bits. Use your judgement and add a little more wine to further deglaze the pan, if needed. Stirring constantly, slowly pour cream into pan, about 1/2 cup. Let the sauce simmer and thicken. Test to see if the sauce is done by dipping the back of a metal spoon into the sauce and, with your finger, wipe a line through the sauce on the back of the spoon. If the sauce holds the line it is done. Pour sauce over pork,season with black pepper and serve. This Dish is traditionally served with spaetzle.