Cream Sauce Schnitzel with Potatoes
Crispy breaded pork cutlets smothered in a rich, creamy sauce, served with buttery mashed potatoes and a sprinkle of fresh herbs. A comforting weeknight dinner that comes together in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 4 piece pork cutlets
- ½ cup flour
- 2 large egg
- 1 cup breadcrumbs
- 4 medium potatoes
- 1 cup heavy cream
- 4 tbsp butter
- 1 to taste salt and pepper
Instructions
- 1
Pound the 4 pork cutlets to 1/4-inch thickness. Season both sides with salt and pepper.
- 2
Set up a breading station: 1/2 cup flour on a plate, 2 beaten eggs in a shallow bowl, and 1 cup breadcrumbs on another plate.
- 3
Dredge each cutlet in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere.
- 4
In a large skillet, melt 2 tbsp butter over medium-high heat. Cook the cutlets in batches until golden brown and cooked through, about 3-4 minutes per side. Remove and set aside.
- 5
Meanwhile, peel and boil the 4 potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with 2 tbsp butter and salt to taste.
- 6
In the same skillet, reduce heat to medium. Add 1 cup heavy cream, scraping up browned bits. Simmer until slightly thickened, about 3-4 minutes. Season with salt and pepper.
- 7
Serve the schnitzel with the cream sauce spooned over, alongside the mashed potatoes. Garnish with chopped parsley if desired.
Tools you’ll need
- meat mallet
- large skillet
- pot for boiling potatoes
- potato masher
- shallow bowls for breading
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