Tender pan-simmered pork or veal cutlets paired with bacon, mushrooms, and onions in a rich sour cream sauce—this dish is the ultimate comfort food. Simple, flavorful, and deeply satisfying, it’s best served with buttered noodles and a crisp green salad on the side. Perfect for cozy dinners or a hearty weekend lunch.
Ingredients:
- 1 lb pork or veal cutlets
- Salt and a pinch of all-purpose seasoning (
- bouillon powder)
- 3.5 oz (about 4 strips) bacon, diced
- 1 medium yellow onion, finely chopped
- 4–5 whole peppercorns (or use freshly ground black pepper)
- 3.5 oz mushrooms (white or cremini), sliced
- ½ cup water or broth
- 1 tablespoon all-purpose flour
- ¾ cup sour cream
- Cooked egg noodles or pasta, for serving
Instructions:
- Tenderize the meat: Pound the cutlets lightly with a meat mallet. Season with salt and a pinch of seasoning blend (optional).
- Sauté: In a large pan, cook the diced bacon over medium heat until it releases some fat. Add the onion and sauté until soft.
- Simmer: Add the cutlets to the pan along with mushrooms and peppercorns. Pour in water or broth just to cover. Simmer gently, covered, until the meat is tender (about 25–30 minutes).
- Thicken the sauce: In a small bowl, mix the flour with a splash of cold water to form a smooth slurry. Stir it into the pan and cook for a few more minutes until slightly thickened.
- Add the cream: Stir in the sour cream and heat through without boiling.
- Serve: Spoon the creamy mushroom sauce over the meat and serve with cooked noodles and a fresh salad.
