Indulge in this exquisite dish featuring tender pork cutlets and earthy chanterelle mushrooms bathed in a velvety cream sauce, perfectly complemented by fragrant dill potatoes. A symphony of flavors that will elevate your dining experience.

Follow The Directions

01

Step

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

02

Step

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

03

Step

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.

04

Step

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.

05

Step

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.

06

Step

Pour sauce over cutlets and serve with dill potatoes.

For a richer flavor, consider using clarified butter for frying the cutlets.
When cleaning chanterelle mushrooms, gently brush them with a soft brush to remove any dirt.
Adjust the amount of lemon juice to taste, depending on the acidity of your cream.
Garnish with extra fresh parsley for a vibrant finish.