Recipes

Pork Milanese with Creamy Bolete and Shiitake Sauce

These crispy pan-fried pork loin chops with a creamy mushroom sauce are rich, indulgent and perfect for a dinner party entrée. The secret ingredient in the sauce: our Bolete Mushroom Powder, which adds extra umami richness and depth of flavor.

Prep time: 5 min

Cook time: 30 min

Total time: 35 min

Pork Milanese with Creamy Bolete and Shiitake Sauce
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 4 servings

  • 2 Ounces Kibbled Shiitake / Bolete Mix

  • 2 Cups All-Purpose Flour

  • 4 Large Eggs, beaten with 2 tablespoons water

  • 2 Cups Panko Bread Crumbs

  • 1/2 Cup Pecorino Cheese, grated

  • 4 Boneless Pork Loin Chops, butterflied and gently flattened

  • 1 Teaspoon Kosher Sea Salt Flakes, plus more to taste

  • Grapeseed Oil, for frying

  • 2 Tablespoons Olive Oil

  • 2 Tablespoons Butter

  • 1/4 Cup Onion, finely diced

  • 2 Cloves Garlic, minced

  • 1/4 Cup Bolete Mushroom Powder

  • 1/4 Cup Dry White Wine

  • 2 Tablespoons Heavy Cream

  • Ground Black Peppercorns Dustless

Directions

  1. Preheat oven to 180°F.

  2. Place mushrooms in bowl, and cover with boiling water. Soak for 20 to 30 minutes, stirring occasionally to dislodge any debris. Drain, rinse and set aside.

  3. Place flour, egg and panko mixed with grated Pecorino in separate wide, flat containers. Generously season pork all over with 1 teaspoon kosher salt. Coat meat first in flour, then in egg and finally in panko, pressing panko onto pork to adhere. Set aside.

  4. Place large skillet over medium heat, and add 1/2 inch grapeseed oil. Heat until edge of piece of pork sizzles and bubbles, but oil is not smoking. Gently add half of pork, and fry until golden brown on both sides, turning once. Transfer pork to baking sheet and keep warm in oven. Repeat with second batch of pork.

  5. Heat olive oil and butter in medium skillet over medium-high heat. Add onion and cook until translucent, stirring occasionally. Add garlic, and cook for 1 minute, being careful not to brown.

  6. Sprinkle Bolete Mushroom Powder and Kibbled Shiitake/Bolete mix over onion mixture, and stir to combine. Add white wine, and cook until liquid is reduced by half. Add heavy cream, and reduce until desired thickness is achieved. Season to taste with salt and black pepper.

  7. Serve pork topped with mushroom sauce.