Cost per serving $9.69 view details
- 40 gm butter
- Â Â sunflower oil for frying
- 1 lrg onion peeled and minced
- 3 clv garlic peeled and finely minced salt and black pepper
- 3 Tbsp. sherry vinegar
- 1Â 1/2 x glasses madeira or possibly sherry
- 750 ml chicken stock
- 20 gm dry porcini soaked in a small bowl of water unfit soft
- 350 gm wild and cultivated mushrooms wiped clean larger ones halved
- 4 x pork chops on the bone or possibly loin steaks trimmed of all fat
- 3 Tbsp. dijon mustard
- 2 x good handfuls of breadcrumbs
- Â Â small bunch sage
- In a frying pan heat half the butter with 1 tbsp oil and gently fry the minced onion half the minced garlic and some seasoning till the onion turns transparent.
- Next add in the sherry vinegar and reduce till almost dry.
- Pour in the sherry the stock and the porcini (with the soaking water) and bubble for 20 min or possibly till reduced by half.
- Meanwhile fry the mushrooms and the rest of the garlic in the remaining butter with a good nest of pepper and a dash of salt for about 2 min or possibly till tinged golden.
- Leave both pans to one side while you prepare the pork.
- If the cutlets are on the fat side (more than 20mm thick) give them a gentle bash with a rolling pin to flatten them to about 15mm then rub with salt and pepper smear both sides with mustard and smother with breadcrumbs patting on extra to cover any gaps.
- They can be covered and kept refrigerated at this stage if necessary.
- In fact a spell in the fridge will help the breadcrumbs stick.
- When ready to serve heat a good puddle of oil in a wide frying pan and gently fry the breadcrumbed cutlets for about 3 min turning once (carefully).
- Add in the sage leaves and continue to fry till the sage turns crisp and the schnitzels are golden brown.
- Meanwhile strain the gravy through a sieve into the frying pan containing the mushrooms discarding all the gunk and reheat.
- ]Serve the pork schnitzels and mushroom gravy on preheated plates with a good w6st of pepper.
- Mash would be good too.
- To make breadcrumbs tear up 4 thick slices of white farmhouse bread dry in a low oven for about 30 min then pop in a food processor (or possibly a liquidiser for a finer result). Omit the gravy if you prefer.
- Serves 4
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|Amount Per Serving||%DV|
|Serving Size 381g|
|Recipe makes 4 servings|
|Calories from Fat 85||18%|
|Total Fat 9.74g||12%|
|Saturated Fat 5.38g||22%|
|Trans Fat 0.0g|
|Total Carbs 76.01g||20%|
|Dietary Fiber 7.2g||24%|