Sunday, November 10 –
This dinner was good. Really good. I would make it again and my diet would hate me. If you want a rich, filling, delicious meal that most people would like, this is a good option for you. It was just BestestHusbandEver and me and I really wish more people could have experienced the plate-licking goodness.
I started by putting the potatoes on to boil. Then I started the cream sauce. We didn’t end up picking up mushrooms for it (which totally broke BestestHusbandEver’s heart *ahem*) so it was an onion cream sauce instead. Once that was done I coated the pork, fried it hot and fast in oil, and set them aside. BestestHusbandEver drained the potatoes and put the rest of the ingredients in the pan so that everything would get coated evenly.
Dinner was served. The potatoes were perfectly cooked and the sour cream and dill on the outside was a wonderful way of preparing them. The pork was juicy and tender and the cream sauce was so good!
(recipe borrowed from the cooks at: www.saveur.com)
Karbonāde (Pork Cutlets With Canterelle Cream Sauce)
- 1/4 cup canola oil, plus more as needed
- 1 cup flour
- 5 eggs
- 10 3–4-oz. pork cutlets, pounded to 1/4″-thick
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. unsalted butter
- 1 small yellow onion, minced
- 4 cups roughly chopped chanterelle mushrooms
- 1 cup heavy cream
- 1 tbsp. fresh lemon juice
- 2 tbsp. chopped fresh parsley
Heat oil in a 12″ skillet over medium-high heat. Place flour in a medium bowl, and whisk together eggs and 1/4 cup water in another medium bowl; set both aside. Season cutlets with salt and pepper, then dredge 3 cutlets in flour. Dip in egg mixture until evenly coated, then place in skillet; cook, turning once, until golden brown and cooked through, about 5 minutes. Transfer to serving platter and repeat with remaining cutlets, adding more oil to the pan as needed.
Add butter to skillet, then onion; cook, stirring often, until soft, about 2 minutes. Add mushrooms, season with salt and pepper, and cook, stirring often, until they release their liquid and begin to caramelize, about 3 minutes. Add cream and cook, stirring, until slightly reduced, about 2 minutes. Stir in lemon juice, and season with salt and pepper. To serve, pour sauce over cutlets, and sprinkle with parsley.
Kartupeli ar Dillem (Boiled Potatoes With Dill)
- Kosher salt, to taste
- 2 lb. small Yukon Gold or new potatoes, unpeeled
- 1/3 cup sour cream
- 6 tbsp. minced fresh dill
- 4 tbsp. unsalted butter
- Freshly ground black pepper, to taste