Pork Cutlets With Mushroom Sauce

Pork Cutlets With Mushroom Sauce

The Spruce / Diana Rattray

  • Total: 47 mins
  • Prep: 30 mins
  • Cook: 17 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
1011 Calories
57g Fat
70g Carbs
54g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 1011
% Daily Value*
Total Fat 57g 73%
Saturated Fat 20g 101%
Cholesterol 373mg 124%
Sodium 1448mg 63%
Total Carbohydrate 70g 26%
Dietary Fiber 7g 24%
Protein 54g
Calcium 402mg 31%
*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.


  • 1 pound pork loin (boneless thin cutlets)
  • Pinch salt
  • Pinch black pepper
  • 1/3 cup flour
  • 1 large egg
  • 2 teaspoons mustard (Dijon)
  • 2 tablespoons water
  • 1 1/2 cups panko crumbs
  • 1 teaspoon dried parsley (flakes)
  • 3 tablespoons canola oil
  • For the Sauce:
  • 4 tablespoons butter (divided)
  • 8 ounces mushrooms (sliced)
  • 1 tablespoon lemon juice
  • 2 tablespoons flour
  • 1 cup milk
  • Pinch nutmeg
  • Salt and 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 crumbs 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 crumbs.

  7. Saute 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; saute 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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