Woodcutter's Schnitzel

Step 1

Pound the 4 pork cutlets to 1/4-inch thickness. Set up three shallow dishes: 0.5 cup flour, 2 beaten eggs, and 1 cup breadcrumbs.

Step 2

Dredge each cutlet in flour, then egg, then breadcrumbs, pressing gently to adhere. Set aside on a plate.

Step 3

Heat 2 tbsp oil in a large skillet over medium-high. Cook the cutlets in batches until golden brown and cooked through, about 3 minutes per side. Transfer to a plate.

Step 4

In the same skillet, add 1 tbsp butter and the 8 oz sliced mushrooms. Sauté until browned and tender, about 5 minutes.

Step 5

Pour in 1 cup heavy cream and simmer until slightly thickened, about 3 minutes. Season with salt and pepper.

Step 6

In another skillet, heat 1 tbsp oil over medium. Add the 5 oz spinach and cook until wilted, about 2 minutes. Season with salt.

Step 7

Warm the 4 potato dumplings according to package directions. Serve the schnitzel topped with mushroom sauce, alongside spinach, dumplings, and your choice of corn and carrots.