Prep 5 mins
Cook 20 mins
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.
- 78.07 ml all-purpose flour
- 1.23 ml salt and pepper
- 453.59 g pork cutlets or 453.59 g turkey cutlets or 453.59 g chicken cutlet
- 29.58 ml butter
- 709.77 ml white mushrooms or 709.77 ml cremini mushrooms
- 2 clove garlic, minced
- 314.66 ml chicken stock
- 78.07 ml light sour cream
- 14.79 ml soy sauce
- 29.58 ml minced fresh parsley
- 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.
Very good and easy to prepare. Not only that but fits into a healthy diet plan. Thanks for posting, will be making this again
Wow! Very easy and so yummy! I thought I had died and gone to heaven! Perfect for a wintry evening. Thank you!
very good god i loved it