Pork Cutlets With Mushroom Sauce

Instructions

1. Step 1

   Heat oil in a large skillet over medium heat.

2. Step 2

   Sprinkle the cutlets with salt and pepper.

3. Step 3

   Put the flour in a wide bowl or plate.

4. Step 4

   Combine the egg, mustard, and water in a bowl and whisk to blend well.

5. Step 5

   Combine the panko and parsley flakes in a plate or shallow bowl.

6. Step 6

   Coat the cutlets with the flour, then dip in the egg mixture, then coat with the panko.

7. Step 7

   Sauté the cutlets, turning to brown on both sides, about 3 to 4 minutes on each side, or until cooked through and nicely browned.

8. Step 8

   Remove the cutlets to a plate and keep warm in a warming oven or a 200 F oven.

9. Step 9

   Pour off the fat and add 2 tablespoons of butter to the skillet; sauté the mushrooms until golden brown, about 4 minutes. Stir in lemon juice . Remove the mushrooms to a plate or bowl and set aside.

10. Step 10

    Add the remaining butter to the skillet; stir in the flour until well blended, cooking and stirring for 1 minute. Add the milk and cook, stirring, until thickened. Add a pinch of nutmeg and salt and pepper, to taste. Add mushrooms back to the sauce and serve with the pork cutlets.