Serves4

Ingredients:
1- 1 /2 lb boneless pork loin
cut and pounded into 4 schnitzels

Sauce
Ingredients:
1 cup onion or shallot ( finely chopped)
1 lbs fresh mushrooms, sliced,
any variety of mushroom works well.
3 clove garlic, finely chopped
2 tsp. paprika
1 /2 teaspoon of dried thyme, or 1 teaspoon chopped fresh thyme

1 /4 cup olive oil and 2 tablespoons unsalted butter
2 tablespoons flour
1/2 cup dry red wine
1/2 Cup sour cream , cream or cream fraische.
(you can use non fat sour cream to reduce calories)
4 Cup of Beef or Chicken stock

Prepare 4 Schnitzels . Go here for a detailed step by step recipe with pictures.

My suggestion is that you make them 5 oz schnitzels for a nice presentation that will fill the plate.

The Schnitzels can be marinated in lemon juice or buttermilk for an hour or two. for extra tenderness.

Bread the Schnitzels with a bread crumb mixture. Go here to get an idea of How to Bread a Schnitzel, and there are a variety of different breadings you can use.

Fry the Schnitzels golden brown in a good quality oil like corn oil or olive oil.
Drain on paper towels.

I like to use Crimini mushrooms, which are on your left, and for fun I bought some specialty mushrooms
Enokie and Oyster mushrooms.

Wipe off the mushrooms with a towel. This is better than washing them.

Slice the mushrooms. Quarter the mushrooms instead if you want.

Put the mushrooms in a nice pile.
Cut the onions or shallots and garlic and place on the plate also.

Melt butter and then add the olive oil in a large frying pan. I use unsalted butter because it burns less. The olive oil keeps it from burning also.

Add the garlic, onion or shallot , thyme and mushroom slices and cook till tender and lightly browned.

Add the flour and cook 1 minute.

Add the red wine and stock and bring back to a simmer.

Stir till smooth. Add the Paprika
If it isn't thick as much as you want mix 2 tablespoons of flour with 1 / 4cup of water and add a little at a time to the simmering sauce in a thin stream whisking constantly till thickened.

Blend some of the sour cream with a little of the sauce in a stainless bowl. this is called tempering the sour cream so it doesn't get shocked with the boiling stock and break.

Here is the nice sauce, I use a slotted spoon to make sure I get enough mushrooms when I top the Schnitzel. Then I can add more sauce if needed.

I dunk the specialty mushrooms , (Enoki and Oyster mushrooms ) in salted simmering water.

I top the Schnitzel with the nice specialty mushrooms for service.