Pork Schnitzel With Creamed Mushrooms - cooking recipe

Ingredients

1 2/3 lb small potatoes
1 lb broccoli, cut into florets
6-7 tbsp vegetable oil
1 lb mushrooms, cleaned and halved
3 None shallots, peeled and finely diced
5 tbsp all-purpose flour
1/2 cup dry white wine
3/4 cup heavy cream
3/4 cup vegetable stock
1/2 cup sliced almonds
5-6 tbsp breadcrumbs
4 None boneless pork chops, halved and pounded thin
2 None eggs, beaten
4-5 tbsp butter
1/2 lb cherry tomatoes
None None fresh basil, to garnish

Preparation

Cook potatoes in boiling water for 20 mins. Drain. Cook broccoli in boiling salted water for 4-5 mins. Drain.
Meanwhile, heat 3 tbsp oil in a frying pan and saute mushrooms and 2/3 of the shallots. Season, sprinkle with 1 tbsp flour and saute briefly. Deglaze with wine, cream and stock. Bring to a boil and simmer for 3-4 mins. Remove from heat and keep warm.
Combine almonds and breadcrumbs in a flat dish. Place 4 tbsp flour in another dish and season. Dredge pork chops in seasoned flour, then beaten egg then almond mixture. Heat 3-4 tbsp butter in a large frying pan and fry schnitzels in batches for 2-3 mins on each side. Keep warm.
To serve, heat 2-3 tbsp oil in a pan, add potatoes and fry. Season and set aside. Heat 1 tbsp oil and butter in a saucepan and saute tomatoes for 2-3 mins and season. Add broccoli and heat briefly. Arrange schnitzel, potatoes, creamed mushrooms and vegetables on plates and garnish with basil.