Pork Schnitzel on Stroganoff Noodles

Name: Pork Schnitzel on Stroganoff Noodles
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: 2 x pork loin steaks, about 300g (not thick-cut); 25 g plain flour; 1 medium egg, beaten; 60 g dried breadcrumbs; 2 tsp. sweet smoked paprika; 4 tbsp. vegetable oil; 1 small onion, finely sliced; 125 g baby chestnut mushrooms, halved; 4 tbsp. brandy; 1/2 tsp. freshly grated nutmeg; 100 g soured cream; 2 tbsp. freshly chopped chives, plus extra to garnish; 125 g tagliatelle; 1/2 lemon, cut into 4 wedges

You could swap the pork for higher welfare British veal, or butterflied skinless chicken breasts, if you prefer.

By The Good Housekeeping Cookery TeamPublished: 14 July 2022

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Stroganoff is usually beef that's cooked in a creamy, mustardy and mushroomy sauce. We have given the dish a twist and cooked noodles in a stroganoff sauce and topped with a pork schnitzel.

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Yields:

Prep Time:

30 mins

Cook Time:

25 mins

Total Time:

55 mins

Cal/Serv:

927

Ingredients

2
x pork loin steaks, about 300g (not thick-cut)
25 g
plain flour
1
medium egg, beaten
60 g
dried breadcrumbs
2 tsp.
sweet smoked paprika
4 Tbsp.
vegetable oil
1
small onion, finely sliced
125 g
baby chestnut mushrooms, halved
4 Tbsp.
brandy
1/2 tsp.
freshly grated nutmeg
100 g
soured cream
2 Tbsp.
freshly chopped chives, plus extra to garnish
125 g
tagliatelle
1/2
lemon, cut into 4 wedges

Directions

1. Step 1Put the pork steaks on a board and cover with baking parchment. Carefully flatten to an even 5mm thickness using a rolling pin. Peel off the parchment and pat the pork dry with kitchen paper.
2. Step 2Put the flour, egg and breadcrumbs into 3 separate shallow bowls. Mix 1tsp paprika into the breadcrumbs and some seasoning into the flour.
3. Step 3Coat each pork steak in flour (tap off excess), then dip into the beaten egg, followed by the breadcrumbs to coat. Transfer to a plate and chill while you make the stroganoff.
4. Step 4Heat 1/2tbsp oil in a large frying pan over low-medium heat and cook the onion for 8min, until softened. Increase the heat to medium, add another 1/2tbsp oil and the mushrooms and cook for 5min, until lightly browned. Add the brandy and remaining 1tsp paprika and bubble for 30sec, then stir in the nutmeg, soured cream and chives. Check seasoning, cover and keep warm.
5. Step 5Cook tagliatelle in a large pan of boiling water for 10min, or according to packet instructions, until al dente. Meanwhile, heat remaining 3tbsp oil in a separate large, non-stick frying pan over medium heat and fry the coated pork for 5-8min, turning once, or until golden and cooked through.
6. Step 6Drain the tagliatelle, reserving a cupful of the cooking water. Add the pasta to the stroganoff sauce with enough of the reserved cooking water to make a silky sauce, tossing to coat. Add a little lemon juice to taste.
7. Step 7Divide between 2 shallow bowls or plates, top each with a schnitzel and garnish with chives. Serve with remaining lemon wedges for squeezing over.