Ingredients

• 0.25 cups canola oil , or more as needed
• 1 cup all-purpose flour
• 5 eggs
• 0.25 cups water
• 10 porks cutlets , pounded to 1/4-inch thick
• salt and ground black pepper to taste
• 2 tablespoons unsalted butter
• 1 small yellow onion , minced
• 4 cups roughly chopped chanterelle mushrooms
• 1 cup heavy cream
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. 1 Heat oil in a 12-inch skillet over medium-high heat.
2. 2 Place flour in a medium-sized bowl. Whisk egg and water together in another bowl.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 Pour sauce over cutlets and serve with dill potatoes.

Nutrition per serving