Ingredients
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1/3 cup all-purpose flour
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1/4 teaspoon salt and pepper
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1 lb turkey cutlets or 1 lb chicken cutlet
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2 tablespoons butter
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3 cups white mushrooms or 3 cups cremini mushrooms
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2 cloves garlic, minced
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1 1/3 cups chicken stock
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1/3 cup light sour cream
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1 tablespoon soy sauce
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2 tablespoons minced fresh parsley
Instructions
- Combine flour, salt and pepper in a shallow dish, and press cutlet into flour mixture and turn to coat.
- Reserve remaining flour mixture.
- In skillet, melt butter over medium high heat; fry cutlet in batches and turning once, until a hint of pink remeains inside for pork cutlet, about 6 minutes (ensure there is no pink inside for turkey and chicken).
- Transfer to plate and keep warm.
- in same skillet, fry mushrooms and garlic until no liquid remains about 5 minutes.
- Add reserved flour mixture cook, stirring for approximately 1 minute.
- Stir in stock; bring to a boil and then reduce heat and simmer, stirring, until thickened, about 3 minutes.
- Add sour cream and soy sauce and stir for about 1 minute.
- Pour over schnitzel and sprinkle with parsley.