| Serves 6 |
- – 2 lb pork loin roast
- – 2 cups all purpose flour
- – 4 eggs
- – 2 cups bread crumbs
- – 3 lemons, in wedges with centre
- pith and seeds removed
- – 6 tinned anchovy fillets, sliced thinly
- – 2 Tbsp capers in brine
- – vegetable oil for frying
- – salt and peppers
Pat the roast dry and remove the visible layer of silver skin on the top side.
Slice the meat into 2cm portions, like ‘minute steaks’.
Cut open a large resealable freezer bag and place one of the cutlets inside. Gently flatten with the flat side of a meat tenderizer until it doubles in size, to a thickness of 1/4 inch or 3 mm.
Repeat with all of the cutlets.
Season each of the portions with salt and pepper.
Set up a breading station of flour, egg and bread crumb (dry, wet, dry).
One at a time, dredge the cutlets through the flour, knocking off excess, then into the egg and finally into the breadcrumb. Gently coat with crumb, do not crush them on.
Using a heavy bottom skillet, heat about 1 cm or 1/2 inch of vegetable oil over medium high heat to around 325F – if you add a drop of egg from the breading station, the egg should sizzle – however do not heat it to the smoking point and do not leave this hot oil unattended. You can also use a counter top deep fryer set to 350F.
Carefully lay one of the schnitzels away from you into the oil,. You can use kitchen tongs to move it around and turn after 90 seconds once it is golden brown. Once both sides are brown and starting to crisp, remove to a tray with a wire rack to drain off any excess oil.
Once you have browned all the schnitzels, they can be reheated in a 350F oven for 5-7 minutes while you finish all the other sides to the meal and your guests are ready to eat.
Serve on a warm platter or plate individually with your selected topping style, or go basic, just with lemon, your call.
Mustard Beer Sauce
1 Tbsp of butter
2 Tbsp of shallots minced
1 cup of Oktoberfest beer or other amber beer
2 cups of beef broth
Kosher salt and fresh ground pepper about 1/2 tsp of each
1/2 cup of heavy cream
4 teaspoons of grainy German or Dijon mustard
1 Tbsp of cornstarch
1/4 cup of water
In a large skillet add butter and melt over medium high heat.
Add shallots and sauté for about 2 – 3 minutes.
Add beer and deglaze the pan. Add broth and salt and pepper and reduce sauce by half about 10 minutes.
Whisk in mustard and cream.
Make a thickening agent by mixing cornstarch and water.
Bring the sauce to a boil over high heat and gradually whisk into sauce until slightly thickened. Not all of it may be needed. The thickening agent is optional if the sauce has thickened to your desired consistently.
Tarragon Cream Sauce
2 Tbsp white wine
2 sprigs fresh tarragon, 1 left whole, 1 finely chopped leaves only
5 Tbsp chicken stock
5 Tbsp double cream
salt and freshly ground black pepper
lemon wedges, to serve
Pour the wine into a small saucepan, add the tarragon sprig and bring to the boil.
Continue to boil for 1-2 minutes, or until the volume of liquid has almost completely reduced.
Pour in the stock and return the mixture to the boil. Boil for 3-4 minutes, or until reduced in volume by half, then add the cream and simmer for 2-3 minutes until thickened.
Season, to taste, with salt and freshly ground black pepper, then stir in the chopped tarragon.
To serve, place one pork schnitzel onto each of two plates and spoon over the sauce. Garnish with wedges of lemon and serve with your choice of vegetables on the side.
1 small shallot or onion, 1/2 cup chopped
1 Tbsp butter
8 oz. mushrooms, sliced
1/2 cup broth
1/2 cup white wine
1/2 cup + 2 Tbsp half and half or cream, divided
2 Tbsp flour or brown rice flour
1/4 tsp salt
Freshly ground pepper
3 Tbsp fresh parsley, chopped
Sauté onion until translucent, add sliced mushrooms, brown for 5 minutes.
Add broth and wine, cook 3 minutes.
Add 1/2 cup of half and half or cream, bring to a boil and simmer for several minutes Mix remaining 2 tablespoons of cream with 2 tablespoons of flour.
Add flour slurry to mushroom mixture and bring to a boil, stirring to avoid clumps.