pondlady
11-17-2006, 12:49 PM
1/3 c flour
1/4 t each salt and pepper
1 lb pork, turkey or chicken cutlets or scaloppini
2 T butter
3 c sliced white or cremini mushrooms
2 cloves garlic, minced
1 1/3 c chicken stock
1/3 c light sour cream
1 T soy sauce
2 T minced fresh parsley
In shallow dish, combine flour, salt and pepper; press pork into flour mixture and turn to coat. Reserve remaining flour mixture.
In skillet, melt butter over medium-high heat; fry pork, in batches and turning once, until just a hit of pink remains inside, about 6 minutes (or until no longer pink inside for turkey or chicken). Transfer to plate; keep warm. In same skillet, fry mushrooms and garlic until no liquid remains, about 5 minutes. Add reserved flour mixture; cook, stirring, for 1 minute. Stir in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 3 minutes. Stir in sour cream and soy sauce; pour over pork. Sprinkle with parsley. This saucy pork dish is company fare when served with buttered egg noodles and a medley of steamed asparagus, lima beans and peas. Makes 4 servings.
1/4 t each salt and pepper
1 lb pork, turkey or chicken cutlets or scaloppini
2 T butter
3 c sliced white or cremini mushrooms
2 cloves garlic, minced
1 1/3 c chicken stock
1/3 c light sour cream
1 T soy sauce
2 T minced fresh parsley
In shallow dish, combine flour, salt and pepper; press pork into flour mixture and turn to coat. Reserve remaining flour mixture.
In skillet, melt butter over medium-high heat; fry pork, in batches and turning once, until just a hit of pink remains inside, about 6 minutes (or until no longer pink inside for turkey or chicken). Transfer to plate; keep warm. In same skillet, fry mushrooms and garlic until no liquid remains, about 5 minutes. Add reserved flour mixture; cook, stirring, for 1 minute. Stir in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 3 minutes. Stir in sour cream and soy sauce; pour over pork. Sprinkle with parsley. This saucy pork dish is company fare when served with buttered egg noodles and a medley of steamed asparagus, lima beans and peas. Makes 4 servings.