Stroganoff refers to a dish of meat (beef is the number one choice), sauteed with onions and mushrooms and cooked in a sauce composed of a meat broth or in this case chicken broth, sour cream and seasonings. Pork cutlets are in my refrigerator so I'll treat them with a breading, fry them quickly and make a Stroganoff pan sauce to go over the cutlets. A side of vegetable and potatoes or egg noodles will round out the dish.
If the pork cutlets are too expensive already done for you by the butcher shop, compare picking up a small boneless pork loin roast and slicing the cutlets yourself.
- 1 -2 pkg. pork cutlets - however many you need to feed your family
- 1/2 of a large onion - cut into moon shapes
- 1 1/4 cup chicken broth
- 1/3 cup sour cream
- 1/2 - 1 box of porcini or white button mushrooms - sliced
- 2 - 3 tbsp. Butter
- 1-2 tbsp. Olive Oil (or any oil you have on hand is fine)
- 1/8 tsp. gravy master®
- 1 - 2 tbsp. cream or half and half
- Salt and black pepper to taste
For the breading station combine all of the following in one dish:
- 1 cup dried plain bread crumbs - or panko crumbs crushed
- 1 1/2 tsp. granulated garlic
- 1 1/2 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. kosher salt or 1/2 tsp. table salt
- 1/2 tsp. finely ground black pepper
For the egg station in a separate dish whisk together the following:
- 2 eggs
- 2 tbsp. water
- Take your boneless roast and slice it to make thin cutlets if you elected to buy the roast.
- Lightly sprinkle both sides of the pork with salt and pepper to taste.
- Dip the pork in the egg mixture, then in the seasoned bread crumbs and set them on a plate and place in the refrigerator while you are sauteing the onions and mushrooms.
- In your skillet or frying pan melt one tablespoon of butter over medium heat. Add in the onion slices and saute until they begin to caramelize.
- Next add the mushrooms into the onions and cook to a light golden color. Remove both to a waiting bowl.
- In the same skillet or frying pan over medium to medium high heat, melt two tablespoons of butter and one tbsp.of olive oil.
- When the butter starts to bubble add in the pork and cook for about 1 1/2 to 2 minutes per side until they are golden brown. Adjust your heat as necessary so they do not burn.
- Cook in two batches if need be and add the last tablespoon of olive oil or more butter if necessary.
- Remove the pork to a waiting plate and keep warm in a low oven (200°) or under a heat lamp.
- Now you'll make your sauce. De-glaze the pan with the chicken broth over medium heat, scrapping up all of the good bits. Let this bubble for 2 minutes, turn the heat down to medium low and quickly whisk in the sour cream until there are no lumps.
- Add the gravy master and stir to incorporate.
- Add the mushrooms and onions back to the pan. Stir. Cook for a couple of minutes to blend the flavor. Taste for additional salt or pepper.
- Take the cutlets out of the oven and either add them to the sauce or when plating pour some sauce over the top. I added mine right into the sauce.
This meal was very tasty. The sauce with just that little bit of gravy master helped blend all of the flavors and give the sauce a golden brown look.