Pork Cutlets in a Chanterelle Cream Sauce with Dill Potatoes

1 . Stage

Heat oil in a 12-inch skillet over medium-high heat.

2 . Stage

Place flour in a medium-sized bowl. Whisk egg and water together in another bowl.

3 . Stage

Season cutlets with salt and pepper, then dredge 3 cutlets in flour. Dip in egg mixture until evenly coated and place in the hot skillet. Cook, turning once, until golden brown and cooked through, about 5 minutes. Transfer to a serving platter and repeat with remaining cutlets, adding more oil to the skillet if needed.

4 . Stage

Add mushrooms to the skillet and season with salt and pepper. Cook, stirring often, until they release liquid and begin to brown, about 3 minutes. Add cream and cook, stirring, until slightly reduced, about 2 minutes. Stir in lemon juice and season sauce with salt and pepper.

5 . Stage

Meanwhile, bring an 8-quart pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and return to the pot with sour cream, dill, butter, salt, and pepper. Cover pan with a lid and shake until potatoes are well coated. Transfer to a large serving bowl and season with additional salt and pepper.

6 . Stage

Pour sauce over cutlets and serve with dill potatoes.