Recipe by heather in Ont,
I used pork for this recipe but you could also use chicken or turkey. It was a quick and easy recipe I found in the Canadian Living Magazine. The important thing is the kids loved it, and inexpensive to make. I used fresh mushrooms as I prefer them over canned. I served it with a side dish of the colored bow tie pasta and peas. I also bought prepared pork schnitzel from the butcher which saves a few steps.
- 1⁄3 cup all-purpose flour
- 1⁄4 teaspoon salt and pepper
- 1 lb pork cutlets or 1 lb turkey cutlets or 1 lb chicken cutlet
- 2 tablespoons butter
- 3 cups white mushrooms or 3 cups cremini mushrooms
- 2 cloves garlic, minced
- 1 1⁄3 cups chicken stock
- 1⁄3 cup light sour cream
- 1 tablespoon soy sauce
- 2 tablespoons minced fresh parsley
Directions See How It's Made
- Combine flour, salt and pepper in a shallow dish, and press cutlet into flour mixture and turn to coat.
- Reserve remaining flour mixture.
- In skillet, melt butter over medium high heat; fry cutlet in batches and turning once, until a hint of pink remeains inside for pork cutlet, about 6 minutes (ensure there is no pink inside for turkey and chicken).
- Transfer to plate and keep warm.
- in same skillet, fry mushrooms and garlic until no liquid remains about 5 minutes.
- Add reserved flour mixture cook, stirring for approximately 1 minute.
- Stir in stock; bring to a boil and then reduce heat and simmer, stirring, until thickened, about 3 minutes.
- Add sour cream and soy sauce and stir for about 1 minute.
- Pour over schnitzel and sprinkle with parsley.