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Schnitzel is a traditional German dish. We have added a creamy mushroom sauce that complements the crunchy breaded pork and the egg spätzle perfectly. We love to drink a big, cold mug of märzen with this dish.
- 1 pound button mushrooms, washed and cut into bite-size pieces
- 2 teaspoons tomato paste
- 3 slices bacon, finely chopped
- 1 small white onion, finely chopped
- 1/2 cup chicken broth
- 1/2 cup cream
- 1 tablespoon sour cream
- 4 stems fresh thyme
- 4 stems parsley
- salt and fresh pepper, to taste
- 2 tablespoons butter
- 1 pound thin pork cutlets
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup all purpose flour
- 2 eggs, lightly beaten
- 1 cup breadcrumbs, fine
- 1 cup vegetable oil
For the sauce:
- Place chopped bacon in cold sauté pan and render over low heat until fat begins to melt.
- Add the onions and cook until they become soft and the bacon starts to become crunchy. Remove from pan and set aside in a separate bowl.
- Melt butter in the pan the bacon and onions were cooked in, and add the sliced mushrooms.
- Cook over medium heat until mushrooms begin to soften; this takes about 4 minutes.
- Add the bacon mixture and tomato paste to the mushrooms.
- Stir together and add the chicken broth and thyme.
- Cook over medium heat until reduced to a quarter of the original volume. Remove the thyme when finished reducing.
- Stir in cream, sour cream, salt, pepper and the parsley.
- Continue cooking over low heat until combined.
- Remove from heat and set aside in a warm area.
For the schnitzel:
- Pound the pork cutlets into 1/8-inch thick slices. (The best way of doing this is to lay out a large piece of plastic wrap on the counter or a large cutting board. Place the pork one piece at a time on the plastic and cover with another large piece of plastic wrap. Pound with a meat tenderizer.) Remove the pork cutlet from plastic and set aside.
- Mix the flour with the salt and pepper.
- Place the flour mix, eggs, and bread crumbs in three separate medium sized bowls. Arrange the bowls in a row.
- Bread each piece of pork by coating the pork in the flour mix, then dipping into the eggs, and finishing with a coat of bread crumbs.
- Set aside until ready to cook. (These can be prepared an hour in advance and held in the refrigerator.)
- Heat the oil in a large, heavy skillet or pan over high heat until it reaches 350°F.
- Carefully place the breaded pork cutlet into the hot pan.
- Cook on each side for about 3 minutes, or until each side is a deep golden brown.
- Remove from the heat and serve with the schnitzel sauce and spatzle.
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