A small ode to sautéed mushrooms. Hum along if you’d like.
Sautéed mushrooms can turn a simple chicken breast, a broiled piece of salmon, and a nicely crusted cutlet like this one into a real dinner. If not everyone at the table is a mushroom fan, then you can just pass a bowl of them around and let everyone help themselves as they wish (or not).
They are also great on top of a burger (beef, salmon, turkey, veggies, what have you), some cooked polenta. Mix them into a rice pilaf for a nice holiday side dish, or toss them with cooked farro or quinoa. Pile them on olive oil swiped slices of tasted baguette for crostini. Chop them and add them to stir-fried rice, an omelet, a frittata, a quiche. What else? You tell me.
One pound of mushrooms may look like a lot, but they shrink down considerably when they are cooked. Cook these in a big pan, so they get nicely browned instead of steaming.
And don’t be afraid of fairly high heat when sautéing mushrooms – they give off liquid as they cook so the higher heat will facilitate the evaporating of that liquid, and then allow them to caramelize, which is what you want. Mushrooms can cook without browning, but they are not nearly as delicious as when they get those crispy edges and golden brown color on them.
A heap of tender sauteed mushrooms make a perfect companion for a crispy pork cutlet.Tweet This
And the mushrooms are super versatile, but then so are these pork cutlets. You could heap them with a simple tomato salad or tomato pan sauce in the summer, or some sautéed greens any time of year. One of my all-time favorite ways to top and breaded and sautéed piece of meat or fish is with a handful of lightly dressed (but vinegary) uncooked greens, preferably on the slightly bitter side. I love beet greens, arugula, that sort of thing. An herb salad or spinach works, too.
And these kinds of cutlets cook up so quickly, they are perfect for a weeknight meal, and one that feels kind of special.
Other Pork Recipes to Try:
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Pork Schnitzel with Sautéed Mushrooms
- Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper, and sauté for 10 minutes until the liquid has evaporated and the mushrooms have turned nicely browned. Stir in the thyme for the last minute of cooking.
- Taste and adjust seasonings, and turn into a bowl. Don’t cover the mushrooms or they will steam.
- While the mushrooms are sautéing, make the pork chops. Place each pork chop in between two pieces of plastic wrap and use a rolling pin (or a bottle of wine) to gently pound the pork chops until they are of an even thickness between ¼ and ⅓-inch thick.
- Place the flour in a shallow bowl, the milk in another shallow bowl, and the Panko bread crumbs in a third shallow bowl. Season the flour and the milk lightly with salt and pepper.
- Season the pork lightly with salt and pepper, then dip each piece into the flour, shaking off any excess, then the milk, then the Panko, pressing so that the bread crumbs adhere to the pork. Place the breaded pork on a plate or wire rack.
- Heat the oil in a large skillet until hot. Cook the pork for about 3 minutes on each side until golden brown and just cooked through; you may need to do this in two batches.
- As the pieces of pork are cooked, place them briefly on a paper towel-lined plate to drain. Serve the pork with the sautéed mushrooms.
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