Creamy Mushroom and Pork Schnitzels
Seared mushrooms and pork schnitzels in a cream sauce, served over white rice
Ingredients
- 6 pork shoulder steaks preferably not on bone, any pork cutlet will work but some fat marbling makes for a more tender steak
- canola oil
- 20 oz sliced baby bella mushrooms
- 1/2 cup flour
- 2-2 1/2 cups heavy cream
- 6 cloves garlic minced
- 1/4 cup fresh parsley, chopped
- salt and pepper
- cooked white rice
Instructions
- Take your pork shoulder steaks (schnitzels) and beat them well on each side with a meat mallet. This will make them incredibly tender. Season each side with salt and pepper then coat each side in all purpose flour and transfer to a large pan with some canola oil. Brown them well on both sides. I use a large 12' skillet and this took me 10-15 minutes, I did it two schnitzels at a time. Set them aside while you cook the mushrooms.Add some more oil to the pan and then add the mushrooms, Season them well with pepper but hold the salt until they brown. Salting them will help release the water sooner and your mushrooms will steam instead of brown. Crowding the pan will do the same thing so you might want to do the mushrooms in two pans or split them between two turns.Once the mushrooms are browned nicely, season them with salt and add the minced garlic cloves. Cook for about 30 seconds then add 1/2 cup of water and scrape up all the bits on the bottom of the pan, the water will start evaporating soon so add the heavy cream next as well as the chopped parsley. Fresh thyme is really lovely in this sauce too. Now add the schnitzels back in and cook for about 5 minutes then serve over white rice.