Pork+Cutlets+in+a+Chantrelle+Cream+Sauce+with+Dill+Potatoes

This dish represents the countries of Eastern Europe, particularly the country of Latvia. Read more about this dish at the article from Saveur Magazine.

How to Dredge

Watch the video on how to pound pork cutlets. Note: Your pork is already cut. You will be using a meat mallet and a clear ruler to pound the cutlets.


 * [[image:http://www.foodsubs.com/Photos/mushrooms-chanterelles.jpg width="281" height="167" align="center"]]

|| **chanterelle = egg mushroom = girole = pfifferling //Equivalents://** 1 pound fresh = 3 ounces dried.

//**Notes:**// Chanterelles are a whole family of mushrooms, most of which are quite choice, but the name is most often applied to the **golden chanterelle = yellow chanterelle**. These yellow mushrooms are highly prized for their exquisite flavor, color, and texture. Other tasty chanterelle varieties include the**yellow foot chanterelle**, which is less meaty and less flavorful than other varieties, the **black trumpet mushroom**, and the **white chanterelle**, which is similar to the golden chanterelle, but lighter in color. Fresh chanterelles are best; dried or canned chanterelles are less flavorful and tend to have a rubbery texture. //Taken from CooksThesaurus.com//
 * //S//****//ubstitutes://** crimini mushroom OR hedgehog mushroom OR white mushroom OR oyster mushroom OR ear mushroom OR morel ||

Follow the link to learn more about caramelizing mushrooms

When cooking the cream sauce, to reduce the liquid; allow the sauce to simmer on medium heat until evaporation of the liquid has occurred and your sauce has reached it's desired consistency.

The potatoes should be washed but not peeled before cooking. Use a large stockpot and fill with enough water to completely cover the potatoes. Follow the cooking instructions to cook until tender. Prepare the dill sauce for the potatoes while they are cooking.