Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Try this elegant recipe for thin slices of pork and chanterelle mushrooms covered with cream sauce and served with dill-laced potatoes.


Recipe Summary

20 mins
20 mins
40 mins
10 pork cutlets


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dill Potatoes:


Instructions Checklist
  • Heat oil in a 12-inch skillet over medium-high heat.

  • Place flour in a medium-sized bowl. Whisk egg and water together in another bowl.

  • Season cutlets with salt and pepper, then dredge 3 cutlets in flour. Dip in egg mixture until evenly coated and place in the hot skillet. Cook, turning once, until golden brown and cooked through, about 5 minutes. Transfer to a serving platter and repeat with remaining cutlets, adding more oil to the skillet if needed.

  • Add mushrooms to the skillet and season with salt and pepper. Cook, stirring often, until they release liquid and begin to brown, about 3 minutes. Add cream and cook, stirring, until slightly reduced, about 2 minutes. Stir in lemon juice and season sauce with salt and pepper.

  • Meanwhile, bring an 8-quart pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and return to the pot with sour cream, dill, butter, salt, and pepper. Cover pan with a lid and shake until potatoes are well coated. Transfer to a large serving bowl and season with additional salt and pepper.

  • Pour sauce over cutlets and serve with dill potatoes.

Editor's Note:

Nutrition data for this recipe includes the full amount of sauce ingredients. The actual amount of sauce consumed will vary.

Nutrition Facts

645 calories; protein 49.4g; carbohydrates 31.2g; fat 34.6g; cholesterol 253.8mg; sodium 191.4mg. Full Nutrition