| Cuisine: German | Type: Main Course | Serves: 4 |
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Source:
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CommandCooking.com |
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Attributes:
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Comments:
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I don't think the Germans used Panko, but this is still a good representation, |
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Serving Suggestions:
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We serve this with Rösti from World Market, but you can make your own. |
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Ingredients:
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For the schnitzel: 3/4 cup all-purpose flour 1 tsp. salt, divided 1 tsp. garlic powder, divided 1/2 tsp. smoked paprika 1/2 tsp. freshly ground black pepper, divided 3 eggs, beaten 2 cups panko breadcrumbs 1 to 1-1/2 pounds pork loin chops, boneless and pounded to 1/4-inch thickness 1/2 cup vegetable oil for frying For the gravy: 6 slices bacon, chopped 1 medium yellow onion, chopped 16 oz. mushrooms, sliced 3 tbs. all-purpose flour 2-1/2 cups beef broth 1/4 cup heavy cream or sour cream Fresh parsley, chopped for garnish |
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Instructions:
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1. Preheat oven to 200°F. Place a wire rack over a sheet pan. 2. Combine 3/4 cup of flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, smoked paprika, and 1/4 teaspoon freshly ground black pepper in a shallow dish. 3. Put beaten eggs in a separate shallow dish. 4. Combine breadcrumbs, remaining salt, remaining garlic powder, and remaining pepper in a third shallow dish. 5. Trim the fat from the edges of the pork cutlets so they don't curl while cooking. Between two pieces of plastic wrap, pound the cutlets with a meat mallet to 1/4-inch thick. 6. Lightly dredge in flour, shaking off excess. Dip in the egg wash and then the breadcrumbs. Transfer to a baking sheet to hold. 7. Heat vegetable oil in a large pan on the stove-top over medium-high heat until very hot, about 350°F. 8. Cook each schnitzel, one at a time, until golden brown and cooked through, about 2-3 minutes per side. Transfer cooked schnitzel to the prepared wire rack and keep warm in the oven until ready to serve. 9. In a large pan over medium heat, cook the bacon, stirring, until crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate to drain. 10. Reserve 2 tablespoons of bacon grease in the pan. Add the onions to the bacon grease and sauté until soft, about 3 minutes. Then, add the mushrooms and cook until tender and they have released their juices, about 5-7 minutes. 11. Sprinkle 3 tablespoons flour over the mushrooms and cook while stirring until the flour has absorbed the liquid in the pan and the vegetables are evenly coated, a minute or two. 12. Gradually add the beef broth while stirring. Reduce heat to medium-low and allow to simmer until thickened, about 5 minutes. 13. Stir in the cream and the bacon pieces. 14. Place a schnitzel on a plate and cover with the mushroom gravy and garnish with parsley. |
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Related recipes:
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None |
2022-08-30