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Genoa Pork and Mushrooms
Pork Schnitzel with mushrooms and fettuccine
Ingredients
160 g dried green fettuccine
1 teaspoon olive oil
500 g pork schnitzel, cut into thin slices
250 g mushrooms sliced
300 ml cream
1 teaspoon grated lemon rind
freshly ground black pepper, to taste
1 tablespoon finely chopped fresh parsley
Method
Cook the fettuccine according to the packet instructions
Heat the oil in a frying pan.
Add the pork and cook, stirring constantly for 2 to 3 minutes
Add the mushrooms and cook for a further 2 to 3 minutes.
Add the cream, lemon rind and pepper.
Bring to simmering point
Drain the fettuccine and place on a plate.
Pour the sauce over.
Sprinkle with parsley and serve immediately
Serves 4
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