Pork Cutlets with Mushroom Sauce

A soft, juicy pork cutlet with a silky mushroom sauce is a sure winner of weekend lunches.

1. Pound the pork loin to an even thickness, and salt and pepper both sides.

2. In hot oil fry them golden brown in 3-4 minutes per side, then keep them warm.

Mushroom sauce

3. In the butter sweat the finely chopped onion glassy, add the crushed garlic and the sliced button mushrooms.

4. Fry them until the mushroom releases its liquid, it cooks off, and the mushroom takes on a nice golden colour.

5. Sprinkle over the flour, stir it in, then pour in the cooking cream, and over a low heat boil it into a silky sauce.

6. Stir in the chopped parsley, season it with salt and pepper, and finally serve the fried cutlets drenched in the sauce.

Tip: Let the sauce stand for a few minutes before serving – in that time the flavours come together nicely in it.