Pork Schnitzel with Mushroom Sauce
Schnitzel Recipe
Serve this dish with Warm German Potato Salad for an exceptional meal.**
Ingredients:- 1 cup flour- 3 large eggs- 1 ½ tablespoons whole grain mustard- 3 ½ cups Panko bread crumbs- 1 tablespoon Montreal seasoning- 4 slices of pork loin (6-7 ounces each) or chicken breast- 1 cup mushroom gravy for schnitzel
Instructions:
1. Set Up Your Breading Station: - Prepare four shallow pans or plates in a row. - Place flour in the leftmost pan. - In the second pan, whisk together eggs and mustard until fully combined. - In the third pan, mix Panko bread crumbs with Montreal seasoning. - Keep the last pan empty to hold the breaded schnitzel after coating.
2. Prepare the Meat: - For Chicken: Position the chicken breasts on a cutting board and pat them dry with paper towels. Cut each breast horizontally in half lengthwise to create 6 thin, even chicken cutlets. - For Pork: Slice the pork loin into 1-inch thick slices (approximately 6-7 ounces each).
3. Pound the Cutlets: - Lay a large piece of plastic wrap (at least 7 x 11 inches) on the cutting board. Place one cutlet on the wrap and fold it over, leaving space for the cutlet to spread when pounded. Use the smooth side of a meat tenderizer or the bottom of a small frying pan to pound the cutlet to 1/8 to 1/4 inch thick. Be firm yet gentle to maintain the integrity of the meat. - Repeat this process for each cutlet, using fresh plastic wrap as needed.
4. Fry the Schnitzel: - Heat a generous amount of oil in a skillet place over medium heat. Fry the schnitzel in batches for 2-3 minutes on each side until they reach a glorious golden brown.
5. **Transfer and Reheat:** - Move the fried schnitzel to a sheet pan. Just before serving, reheat in batches at 350°F. Ensure they do not overcook.
Plating:- Place a perfectly cooked cutlet in the center of the entrée plate. Generously top it with a 3-ounce ladle of mushroom gravy and garnish with fresh parsley.- Accompany it with 4 ounces of warm German potato salad on the side.
Mushroom Sauce Recipe
Ingredients:- ¼ cup bacon grease (or lard/beef drippings)- 1 cup onion, chopped- 1 teaspoon garlic paste- 1 pound sliced mushrooms- 1 teaspoon porcini powder- ¼ cup butter- ½ cup flour- 1 cup reduced beef stock or demi-glace- 2 teaspoons balsamic vinegar- 1 teaspoon salt- 1 teaspoon sugar- 1 teaspoon dried thyme- 1 teaspoon cracked black pepper
Instructions:
1. Sauté Onions: - Melt the bacon grease (or your chosen fat) in a pan over medium-high heat. Add the chopped onions and sauté until they begin to brown. Stir in the garlic, cooking for an additional minute.
2. Cook Mushrooms: - Add the sliced mushrooms and cook for 5-6 minutes, ensuring they become golden and the liquid evaporates. Stir in the porcini powder and cook for another minute. Remove the mushrooms from the pan and set them aside.
3. Make the Gravy: - In the same pan, melt the butter. Add and mix in the flour, stirring continuously for about 3 minutes to develop the flavor. This step is crucial. - Gradually incorporate the beef stock, balsamic vinegar, thyme, sugar, salt, and black pepper, whisking until the gravy thickens. Cover and simmer on low heat for 5-10 minutes, stirring occasionally. Adjust the seasoning as needed. If you prefer a thinner consistency, add water or heavy cream.
4. Finish the Sauce: - Return the cooked mushrooms to the saucepan, stir well, and serve immediately. Enjoy the rich, savory flavor this sauce brings to your schnitzel.
Serve this dish with Warm German Potato Salad for an exceptional meal.**
Ingredients:- 1 cup flour- 3 large eggs- 1 ½ tablespoons whole grain mustard- 3 ½ cups Panko bread crumbs- 1 tablespoon Montreal seasoning- 4 slices of pork loin (6-7 ounces each) or chicken breast- 1 cup mushroom gravy for schnitzel
Instructions:
1. Set Up Your Breading Station: - Prepare four shallow pans or plates in a row. - Place flour in the leftmost pan. - In the second pan, whisk together eggs and mustard until fully combined. - In the third pan, mix Panko bread crumbs with Montreal seasoning. - Keep the last pan empty to hold the breaded schnitzel after coating.
2. Prepare the Meat: - For Chicken: Position the chicken breasts on a cutting board and pat them dry with paper towels. Cut each breast horizontally in half lengthwise to create 6 thin, even chicken cutlets. - For Pork: Slice the pork loin into 1-inch thick slices (approximately 6-7 ounces each).
3. Pound the Cutlets: - Lay a large piece of plastic wrap (at least 7 x 11 inches) on the cutting board. Place one cutlet on the wrap and fold it over, leaving space for the cutlet to spread when pounded. Use the smooth side of a meat tenderizer or the bottom of a small frying pan to pound the cutlet to 1/8 to 1/4 inch thick. Be firm yet gentle to maintain the integrity of the meat. - Repeat this process for each cutlet, using fresh plastic wrap as needed.
4. Fry the Schnitzel: - Heat a generous amount of oil in a skillet place over medium heat. Fry the schnitzel in batches for 2-3 minutes on each side until they reach a glorious golden brown.
5. **Transfer and Reheat:** - Move the fried schnitzel to a sheet pan. Just before serving, reheat in batches at 350°F. Ensure they do not overcook.
Plating:- Place a perfectly cooked cutlet in the center of the entrée plate. Generously top it with a 3-ounce ladle of mushroom gravy and garnish with fresh parsley.- Accompany it with 4 ounces of warm German potato salad on the side.
Mushroom Sauce Recipe
Ingredients:- ¼ cup bacon grease (or lard/beef drippings)- 1 cup onion, chopped- 1 teaspoon garlic paste- 1 pound sliced mushrooms- 1 teaspoon porcini powder- ¼ cup butter- ½ cup flour- 1 cup reduced beef stock or demi-glace- 2 teaspoons balsamic vinegar- 1 teaspoon salt- 1 teaspoon sugar- 1 teaspoon dried thyme- 1 teaspoon cracked black pepper
Instructions:
1. Sauté Onions: - Melt the bacon grease (or your chosen fat) in a pan over medium-high heat. Add the chopped onions and sauté until they begin to brown. Stir in the garlic, cooking for an additional minute.
2. Cook Mushrooms: - Add the sliced mushrooms and cook for 5-6 minutes, ensuring they become golden and the liquid evaporates. Stir in the porcini powder and cook for another minute. Remove the mushrooms from the pan and set them aside.
3. Make the Gravy: - In the same pan, melt the butter. Add and mix in the flour, stirring continuously for about 3 minutes to develop the flavor. This step is crucial. - Gradually incorporate the beef stock, balsamic vinegar, thyme, sugar, salt, and black pepper, whisking until the gravy thickens. Cover and simmer on low heat for 5-10 minutes, stirring occasionally. Adjust the seasoning as needed. If you prefer a thinner consistency, add water or heavy cream.
4. Finish the Sauce: - Return the cooked mushrooms to the saucepan, stir well, and serve immediately. Enjoy the rich, savory flavor this sauce brings to your schnitzel.