Classic Pork Schnitzel Recipe Mushroom Recipe For Deviled

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PORK SCHNITZEL WITH CHANTERELLE MUSHROOMS



Pork Schnitzel with Chanterelle Mushrooms image

Provided by Hans Rueffert

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 13

2 (3-ounce) pork cutlets, pounded thin
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
2 eggs, beaten
Breadcrumbs, for dredging
2 tablespoons clarified butter
3 slices smoked bacon, roughly chopped
1/2 onion, diced
1 tablespoon dijon mustard
1 tablespoon capers, drained
Butter
3/4 pounds chanterelle mushrooms, chopped if large
1/4 cup heavy cream

Steps:

  • Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
  • In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed.
  • To serve, spoon sauce over browned schnitzels.

PORK SCHNITZEL WITH CHANTERELLE MUSHROOMS



Pork Schnitzel with Chanterelle Mushrooms image

Provided by Hans Rueffert

Time 25m

Yield 2 servings

Number Of Ingredients 13

2 (3-ounce) pork cutlets, pounded thin
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
2 eggs, beaten
Bread crumbs, for dredging
2 tablespoons clarified butter
3 slices smoked bacon, roughly chopped
1/2 onion, diced
1 tablespoons Dijon mustard
1 tablespoon capers, drained
Butter
3/4 pound chanterelle mushrooms, chopped if large
1/2 cup heavy cream

Steps:

  • Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then bread crumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
  • In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers, as needed.
  • To serve, spoon sauce over browned schnitzels.

CLASSIC PORK SCHNITZEL



Classic Pork Schnitzel image

Seasoned cutlets with an optional creamy dill sauce. Remember, this is not a parmesan crusted cutlet, just plain ole schnitzel.

Provided by gailanng

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 teaspoon garlic salt
1/2 cup all-purpose flour
1/4 teaspoon celery salt
1/4 teaspoon paprika
1/4 teaspoon seasoning salt
1/8 teaspoon pepper
1 egg, slightly beaten
1/2 cup milk
2 -3 tablespoons cooking oil
6 (4 ounce) pork sirloin roast, cutlets (about 1/2 inch thick, I prefer to pound to 1/4 inch thickness)
lemon wedge (optional)
1 1/4 cups chicken broth
1/2 cup sour cream
2 tablespoons all-purpose flour
1/2 teaspoon dried dill

Steps:

  • In a shallow dish, stir together flour, garlic salt, celery salt, seasoned salt, paprika and pepper. In another shallow dish, stir together egg and milk.
  • In a large skillet, heat cooking oil. Coat each cutlet with flour mixture, then dip in egg mixture and again in flour mixture. Letting the coated cutlets rest for about 10-15 minutes allows for better adhersion. Cook in hot oil over medium heat for 12 to 15 minutes or until browned and meat is thoroughly cooked, turning once. (Remove meat from skillet and keep warm while preparing Sour Cream-Dill Sauce, if using.) Serve with lemon wedges or sauce.
  • Sour-Cream Dill Sauce: Pour chicken broth into skillet used for cooking the cutlets. Over medium heat, scrape up brown bits in skillet. Bring mixture to boiling. In a small bowl, stir together dairy sour cream, flour and dillweed. Stir into hot broth in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

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