Ingredients: |
Ingredients: 4 boneless pork steaks or chops or veal try to buy the thinest you can as you must pound to 1/4 inch uniformly per piece Salt and Pepper 1/2 cup flour mixed with 1 teas salt 2 beaten large eggs 3/4 c plain breadcrumbs oil for frying, neutral tasting with high smoke point
8 OZ or more of mushrooms, depending how much you like mushrooms in sauce 3/4 c sour cream 3 tbls lemon juice 1 c cream (1 cup finely chopped onions if doing Hunter Sauce ll)
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Directions: |
Directions:1. place chops or veal between 2 sheets of plastic wrap and pound till 1/4 in thick. get it uniform so cooks evenly 2. lighty salt and pepper 3.in 3 separate bowls, flour in one, eggs another, then breadcrumbs dip cutlets in that order coating both sides and all edges at each stage. DO NOT PRESS CRUMBS INTO THE MEAT and do not let it sit in the coating or they will not be as crispy once fried, so fry immediatly after coating. 4. use enough oil in the pan to come up the sides of the meat, but don't cover it. make sure oil is hot before frying this, about 330 degrees 5. fry about 2 to 3 min a side till deep golden brown 6. transfer briefly to plate, then when hunter sauce is ready serve
HUNTER SAUCE l in pan saute sliced mushrooms till a bit soft, but still has firmness add lemon juice cook for 2 min on medium, then stir in sour cream and 1 c cream. cook for 10 min should thicken up
HUNTER SAUCE ll slice and cook mushrooms in a little butter for a while, then add onions and cook till translucent. Once soft, add 1 tbls flour and stir add 1 c cream and cook on medium low 10 min, stir to prevent sticking to bottom, sauce should thicken, if not cook another 5 to 10 min
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