Pork Cutlets With Mushroom Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/25/22
Pork Cutlets With Mushroom Sauce

The Spruce / Diana Rattray

Prep: 30 mins
Cook: 17 mins
Total: 47 mins
Servings: 4 servings
Nutrition Facts (per serving)
685 Calories
36g Fat
47g Carbs
42g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 685
% Daily Value*
Total Fat 36g 46%
Saturated Fat 13g 63%
Cholesterol 171mg 57%
Sodium 734mg 32%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 13%
Total Sugars 7g
Protein 42g
Vitamin C 3mg 15%
Calcium 179mg 14%
Iron 5mg 26%
Potassium 818mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delicious fried pork cutlets have a crispy coating and a savory, delicious mushroom sauce. These are great with roasted or mashed potatoes and your favorite vegetables. This recipe uses pork loin cutlets, more of a boneless thin pork chop, but pork tenderloin could also be used. Cut a 1-pound tenderloin into 1/2- to 1-inch slices and flatten each slice to make a thin cutlet.

Ingredients

  • 1 pound pork loin, boneless, cut into thin cutlets

  • 1 pinch salt

  • 1 pinch freshly ground black pepper

  • 1/3 cup all-purpose flour

  • 1 large egg

  • 2 teaspoons Dijon mustard

  • 2 tablespoons water

  • 1 1/2 cups panko

  • 1 teaspoon dried parsley flakes

  • 3 tablespoons canola oil

For the Sauce:

  • 4 tablespoons (2 ounces) unsalted butter, divided

  • 8 ounces mushrooms, sliced

  • 1 tablespoon lemon juice

  • 2 tablespoons all-purpose flour

  • 1 cup milk

  • 1 pinch nutmeg

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Heat oil in a large skillet over medium heat.

  2. Sprinkle the cutlets with salt and pepper.

  3. Put the flour in a wide bowl or plate.

  4. Combine the egg, mustard, and water in a bowl and whisk to blend well.

  5. Combine the panko and parsley flakes in a plate or shallow bowl.

  6. Coat the cutlets with the flour, then dip in the egg mixture, then coat with the panko.

  7. Sauté the cutlets, turning to brown on both sides, about 3 to 4 minutes on each side, or until cooked through and nicely browned.

  8. Remove the cutlets to a plate and keep warm in a warming oven or a 200 F oven.

  9. Pour off the fat and add 2 tablespoons of butter to the skillet; sauté the mushrooms until golden brown, about 4 minutes. Stir in lemon juice. Remove the mushrooms to a plate or bowl and set aside.

  10. Add the remaining butter to the skillet; stir in the flour until well blended, cooking and stirring for 1 minute. Add the milk and cook, stirring, until thickened. Add a pinch of nutmeg and salt and pepper, to taste. Add mushrooms back to the sauce and serve with the pork cutlets.

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