Steak Diane mit Pilzsauce

Pound the pork loin until about 1/4 inch thick.

Season both sides of the pork with salt and black pepper.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each pork piece in flour, shaking off excess.

Dip the floured pork into the beaten eggs, ensuring it's fully coated.

Press the pork into the breadcrumbs, covering completely.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add the breaded pork and cook until golden brown, about 3-4 minutes per side.

Transfer the cooked schnitzels to a paper towel-lined plate to drain.

In the same skillet, add butter and sauté chopped onions until translucent, about 3 minutes.

Add sliced mushrooms and cook until browned, about 5-7 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Pour in heavy cream and bring to a gentle simmer, stirring until thickened, about 3-5 minutes.

Season the sauce with salt, black pepper, and lemon juice to taste.

Serve the schnitzels topped with the creamy mushroom sauce and garnish with chopped parsley.

Spice Level:

Allergens