Pork Schnitzel with Mushroom Sauce

Pork Schnitzel with Mushroom Sauce

                Ingredients             Yield: 4-6 servings

• 1                       Pork Tenderloin
• as needed         Egg Wash
• as needed         All-purpose Flour
• as needed         Bread Crumbs
• 60g (1c)            Mushrooms, (your choice)                                   chopped
• 30g (1/2 small) Onion, finely diced
• 15ml (1Tbsp)    Heavy Cream
• 15g (1Tbsp)      Butter
• 250ml (1c)        Stock, (pork stock preferable but chicken if unavailable)
• 30ml (2Tbsp)    White Wine

                Instructions

1. Trim off the silverskin from the tenderloin by sliding a knife underneath the silverskin to leave as much of the meat as possible.
2. Portion the tenderloin into 4-6 pieces depending on size, cutting against the grain on a bias.
3. Take the slices of meat and pound them flat with a mallet or a pan. (Tip: place the meat between pieces of plastic wrap or parchment to prevent the meat from splattering everywhere).
4. Take the pounded pieces of meat and put them through the breading station. Dredging in flour, then dipping in the egg wash and finally coating in bread crumbs. Set aside for frying.
5. In a saucepan on medium high heat, melt butter and caramelize onions and mushrooms.
6. Deglaze the pan with the white wine, scraping the bottom to loosen any fond that has built up.
7. Add in the stock, bring up to a boil, reduce to a simmer and reduce overall volume by half.
8. Once reduced add cream and season with salt to taste. Set aside but keep warm.
9. In a frying pan on medium high heat with a bottom coated in oil, add the schnitzel by laying the meat away from you as to not splash yourself with oil.
10. Flip once the edges are turning golden brown. Season the cooked side with salt.
11. Once the other side is cooked, season and drain on paper towel to remove any excess oil.
12. Serve with lemon wedge or lime and the sauce!!

Check out the video!!

https://youtu.be/Z69AnHAIYhM