Almond-Crusted Pork Cutlets With Mushroom Sauce - cooking recipe

Ingredients

15 g dried porcini, soaked in cold water 1 hour
800 g new potatoes
400 g carrots, peeled and sliced
500 g broccoli, divided into florets
250 g mushrooms, trimmed and thickly sliced
1 None small onion, peeled and finely diced
30 g sun dried tomatoes, diced
30 g Parmesan, grated
4-5 sprigs basil, 3 sprigs finely chopped
4 tbsp clarified butter
1 tsp + 3 tbsp plain flour
100 ml dry white wine
200 g whipping cream
4 None pork schnitzels (approx 125g each)
2 None eggs, beaten
50 g flaked almonds
75 g breadcrumbs
1 tbsp butter
None None grated nutmeg

Preparation

Cook potatoes in boiling water for 20 mins then drain and cut in 1/2 lengthwise. Cook broccoli and carrots in boiling salted water for 3-4 mins, drain then rinse under cold running water. Drain porcini, reserving liquid, then chop.
For the sauce, heat 1 tbsp butter in a frying pan and saute porcini until golden brown. Add onions and 1 tsp flour and cook for 1 min. Deglaze with white wine, 2/3 cup porcini liquid and cream. Simmer for 15 mins.
Meanwhile, combine almonds and breadcrumbs. Dredge each pork cutlet in flour, tapping off excess, then in beaten egg and almond breadcrumbs. Heat 2 tbsp butter in a frying pan, add pork cutlets and fry, working in batches, over medium heat, around 5 mins each side. Drain on paper towels and set aside in a warm place.
To finish, heat 1 tbsp oil in a frying pan and sear potatoes until golden brown. Season and set aside. Heat 1 tbsp butter in a frying pan and saute carrots and broccoli. Season with salt and nutmeg.
Add mushrooms, chopped basil and 2/3 sun-dried tomatoes to mushroom sauce and season. Arrange 2 cutlets on each plate with vegetables, potatoes and mushroom sauce. Sprinkle with remaining sun-dried tomatoes and cheese and garnish with basil.