SCHNITZEL WITH MUSHROOM SAUCE

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Schnitzel With Mushroom Sauce image

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.

Provided by heather in Ont

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup all-purpose flour
1/4 teaspoon salt and pepper
1 lb turkey cutlets or 1 lb chicken cutlet
2 tablespoons butter
3 cups white mushrooms or 3 cups cremini mushrooms
2 cloves garlic, minced
1 1/3 cups chicken stock
1/3 cup light sour cream
1 tablespoon soy sauce
2 tablespoons minced fresh parsley

Steps:

  • 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.

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