Chicken Schnitzel with Mushroom Sauce

• 1/3 cup flour
• � tsp each salt and pepper
• 1 lb. Pork, turkey or chicken cutlets or scaloppini
• 2 tbsp butter
• 3 cups sliced white or crimini mushrooms
• 2 cloves garlic, minced
• 1 1/3 cups chicken stock
• 1/3 cup light sour cream
• 1 tbsp soy sauce
• 2 tbsp minced fresh parsley.

In shallow dish, combine flour, salt and pepper; pres pork into flour mixture and turn to coat. Reserve remaining flour mixture.

In skillet, melt butter over medium high heat; fry pork, in batches And turning once, until just a hint of pink remains inside, about 6 minutes or until no longer pink inside for turkey and chicken. Transfer to plate; keep warm. In same skillet, fry mushrooms and garlic until no liquid remains, about 5 minutes. Add reserved flour mixture cook, stirring, for 1 minute. Stir in stock and bring to boil. Reduce heat and simmer, stirring until thickened. About 3 minutes. Stir in sour cream and soy sauce. Pour over pork. Sprinkle with parsley.