Ingredients
1/3 cup (75 mL) all purpose flour
1/4 tsp (1 mL) each salt and pepper
1 lb (454 g) pork, cutlets or scaloppine
2 tbsp (30 mL) butter
3 cups (750 mL) sliced mushrooms
2 cloves garlic, minced
1-1/3 cups (325 mL) chicken stock
1/3 cup (75 mL) light sour cream
1 tbsp (15 mL) soy sauce2 tbsp (30 mL) minced fresh parsley for garnish
Preparation
In shallow dish, combine flour, salt and pepper; press pork into flour mixture and turn to coat. Reserve remaining flour mixture.
In skillet, melt butter over meduim-high heat; fry pork, in batches and turning once, until just a hint of pink remains inside, about 6 minutes (or until no longer pink for chicken and turkey). Transfer to plate; keep warm.
In the same skillet, fry mushrooms and garlic until no liquid remains, about 5 minutes. Add reserved flour mixture; cook, stirring, for 1 minute. Stir in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 3 minutes. Stir in sour cream and soy cause; pour over pork. Sprinkle with parsley.
