I always thought schnitzel meant hot dogs because of the hot dog chain, Wienerschnitzel. It's far from a hot dog. A wiener schnitzel is actually a thin, breaded, and pan fried cutlet made from veal originating from Austria. This German classic is made out of pork. It's smothered in a creamy mushroom and bacon sauce that goes perfect with the schnitzel. I recommend getting a meat mallet for this one.
A German Classic: Pork Schnitzel with Creamy Mushroom and Bacon Sauce
Recipe adapted from [ Ссылка ]
[ Ссылка ]
INGREDIENTS:
- Makes 6 servings
1 Tbs. light olive oil
1 yellow onion, finely chopped
1/2 cup bacon, chopped
3 1/2 cups cremini mushrooms, sliced thin
1 tsp. kosher salt
1 tsp. ground black pepper
2 Tbs. all-purpose flour
2 cups whole milk
2 lbs. boneless pork loin, sliced against the grain 1-inch thickness
salt and pepper to taste
2 eggs, lightly beaten
2 cups whole milk
1 cup all-purpose flour
2 cups panko breadcrumbs
1/2 cup extra virgin olive oil
1/2 cup (1 stick) unsalted butter
12-15 fresh sage leaves
5 Tbs. fresh lemon juice
1/2 cup (1 stick) unsalted butter
1/2 cup fresh flat-leaf parsley, chopped
Directions:
1. In a large saute pan on medium heat, add oil.
2. When oil is hot, add the onions and stir until softened.
3. Add the bacon and stir for 5 minutes.
4. Add the mushrooms and stir for 3 minutes or until softened.
5. Add the salt and pepper. Combine well.
6. Add the flour and stir to coat evenly.
7. Add the milk and scrape-up the bottom bits. Combine well and turn heat to medium-low for 5 minutes. Stir occasionally.
8. Sauce should be thick by now. If not, cook for 5-10 more minutes. Set aside.
9. Tear off 2 large pieces of plastic wrap. Place 1 pork slice in between the plastic sheets. Pound to an even 1/4-inch thickness with a meat mallet.
10. Set up 3 bowls. In one combiness the beaten eggs and milk. In another add the flour. In the last one add the panko breadcrumbs. Place a baking sheet next to the bowls to hold the breaded pork.
11. Season both sides with salt and pepper and repeat for the other slices of pork.
12. Coat both sides of 1 slice of pork into the egg bowl, then the flour bowl, then back into the egg bowl, and finally the panko. Both sides should be well coated. Place on baking sheet when finished and repeat for the other slices.
13. Preheat oven to 250F.
14. In a cast-iron skillet or large saute pan on medium-high heat, add the olive oil and butter.
15. When the oil starts to smoke a little, add the breaded pork one at a time.
16. When underside becomes golden-brown, flip and brown the other side. Place finished Schnitzels onto a baking sheet. Repeat for all breaded pork.
17. When done, turn off heat, place the baking sheet in the oven to keep warm.
18. Remove oil from the pan.
19. Turn heat to high and quickly add the butter, sage leaves, and lemon juice. Stir until butter begins to foam and turn brown and the sage leaves are crispy.
20. Add the parsley, combine well, and remove from heat.
21. To serve, place a few Schnitzels down, pour the sizzling pan sauce over the meat, and top it off with the creamy mushroom sauce.
All filmed on a Sony RX100 M4 and Fuji X100T
Edited on Adobe Premiere Pro
Music courtesy of Gurty Beats. soundcloud.com/gurtybeats
