Here's a simple recipe for pork schnitzel paired with a delicious white mushroom sauce. You can start with the breaded schnitzels in our meat department, have our butchers make you the pork tenderloin cutlets pictured below, or use beef cube steaks or even cutlets of veal, chicken or turkey. Need a shortcut? Substitute the sauce with a package of our White Wine or Mushroom Sauce thinned with a splash or two of milk. Don't want the sauce? Top it with a poached or sunny-side up egg (my favorite), or keep it simple with a squeeze of lemon - just make it and the whole family will thank you! Buon Appetito - Salute!
Schnitzel with Mushroom Sauce
Serve these tender schnitzels and sauce over Roesti, or Mashed Potatoes and topped with a sunny side up egg – or skip the sauce and serve with a squeeze of fresh lemon. Also great with cube steaks or cutlets of veal, chicken or turkey.
Schnitzel:
4 Tony's Homemade Schnitzels (meat department) or the following:
1 pork tenderloin
fine sea salt and freshly ground black pepper or seasoning salt
1/4 cup flour
1 egg, well-beaten with 1 tsp water
1 3/4 cup Panko or breadcrumbs or cracker crumbs
Canola oil for frying
Mushroom Sauce - see recipe and notes below.
If using Tony's homemade schnitzels, preheat oven and a cookie sheet to 300 degrees and skip the next step.
Have your butcher trim cutlets of silver skin and cut into about 8 equal medallions, and flatten into thin cutlets 1/4 inch or less thick. Sprinkle lightly with salt and pepper or seasoning salt. Set up a series of bowls, one with flour, one with beaten egg and one with panko seasoned with about 3/4 tsp of seasoning salt of your choice. With one hand, dredge in flour and dip in egg, and then place in the bowl of breadcrumbs - with the other, coat well in crumbs and set aside. Cutlets can be layered in parchment paper and refrigerated for later cooking, if desired.
Preheat a large, heavy skillet over medium high heat, add enough canola oil to pan fry (about 1/8 inch deep for most pans, but you can get away with less in a stick free pan) and when shimmering, add cutlets. Brown each cutlet nicely on first side, turn and repeat - about 3 minutes per side depending on conditions - transfer to cookie sheet a single layer, sprinkle lightly with salt for extra crispness and keep warm in oven while you make the sauce.
Mushroom Sauce
Note: If you are comfortable cooking two things at once, the sauce can be at the same time as the cutlets, or make it in advance for simplicity. You could also simply use Tony's White Wine or Mushroom Sauce - thinning slightly with splashes of milk as you warm - find our sauces in the freezer case or ask one of our butchers.
3 slices Tony's Bacon (not Maple Bacon), or pancetta, coarsely chopped
1/2 onion, thinly slivered
splash of white wine
1/4 cup rich chicken stock
1 TBS Dijon, or Pommery Mustard
1 TBS capers
2 sprigs of fresh thyme, or a couple pinches of dry thyme (optional)
3/4 cup sliced mushrooms
1/2 cup half and half whisked with 1 tsp flour
In a large, heavy skillet, brown onions and bacon over medium heat (if bacon is extra lean, add 1-2 tsp of canola oil.) When tender and lightly browned, splash with white wine and deglaze pan. Stir in mustard, capers, stock and herbs. Add mushrooms and cook over medium heat until half done. Stir in the half and half slurry, simmering to finish mushrooms and marry sauce, stir as needed, taste and adjust. - Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com
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Accompaniments:
Roesti Potatoes
The Swiss national dish - similar to hash brown potatoes, they're hard to beat! Also available pan ready in a package in our Grocery Dept (imported from Switzerland).
Mashed Potatoes
A basic recipe for mashed potatoes - they would also be great with a little sour cream in place of the heavy cream, or a handful of grated cheese of your choice.
About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of Tony’s Markets in the Denver Metro area. Mick also teaches cooking on Denver’s Channel 7 News and Dig In, a local gardening show on FOX. For more recipes, visit www.TonysMarket.com and/or subscribe to Tony’s Culinary Club by clicking here.
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