The parisian pork cutlets are pieces of either pork of chicken that are
pan fried with some onions, a hint of garlic and plenty of mushrooms.
the whole lot is then deglazed with Creme fraiche which create a silky
and tasty sauce. it is a recipe that only takes 15 minutes to make
which is perfect if you are time poor or if you ask yourself the question
“what am I going to to cook tonight?”.
You can serve this recipe to kids too as its really quite a neutral blend of flavors of meat and mushrooms. I would recommend using a chicken breast if you are cooking for the little ones.
Ingredients for 4 people:
4 pork chops (you can also use chicken breasts)
200 grams yellow onions
2 clove garlic
200 grams mushroom
400 ml creme fraiche (you can use heavy cream instead)
Prepare your ingredients:
peel and cut the onion, garlic and mushrooms in thin slices.
season the pork chops with salt and peeper and get the cream out of the fridge.
1\ Cook the meat:
Add a bit of oil and butter in a frying pan on a medium heat, add the onion and leave to cook for 3 minutes.
after 3 minutes, Add the chops in the pan and leave to color to light brown for 4 minutes .
After 4 minutes, turn the chops over, add the mushrooms and garlic to the pan. mix gently the mushroom with the onions and leave to cook for another 6 minutes (without moving the chops so they can get brown)
2\ Make the sauce:
When the chops are almost cooked, add all of the cream in the pan making sure you gently scrap the bottom of the pan (with a wooden spoon ) to get all of the meat juices to blend with the cream.
Once done, leave the cream to reduce for a few minutes
until you get a creamy consistency (as shown in the
Note: if by the time you add the cream you think the
meat is cooked enough, just take the chops out of the
pan and reserve them on a tray while you reduce the
when the sauce is done, put the chops back in the pan and serve.This can be served with a side of potatoes, pasta or green beans for a healthier version.