Schnitzel in Mushroom/Caper sauce
- 1 lb Boneless Pork Cutlets cut 1/8 inch thick
- ½ cup Flour
- 1 cup White Rhine Wine, not too dry
- ¾ cup Chicken Broth
- 1 clove Garlic, finely chopped
- ½ tbs Lemon Juice or more to taste
- 1 cup Portobello mushrooms
- 1½ tbs Capers
- 3 tbs Butter unsalted
- 2 tbs Vegetable Oil
- Salt and Pepper to taste
Prepare all ingredients.
If pork is cut too thick you need to pound them.
Dredge pork in flour, flour can be salted and peppered to your taste.
Heat the oil in a large skillet and lightly brown pork cutlets on both sides adding half of the butter towards the end to get them nicely brown, remove and keep warm.
De-glaze the pan with wine and reduce to about half, add the broth, garlic, mushrooms, lemon juice and capers. Simmer till sauce thickens a little. Add the remaining butter then, once the butter has melted, add the pork cutlets and simmer a couple of minutes.
To thicken the sauce stir in some dissolved potato- or corn starch (optional).
Serve cutlets topped with sauce.
To round off this meal try our Potato/Mushroom Casserole with it.