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View how to cut and bread schnitzel with pictures

4 slices of Pork Loin, cut no thicker than 1/4"
1/2 cup flour, blended with salt and pepper on a dinner plate for breading
1 cup fresh bread crumbs (or dried bread crumbs) on another dinner plate
3 eggs ( whipped with 1 tblsp. Water) in a bowl
4 tablespoons olive oil
1 Cup finely chopped onion or Shallot
3 cloves garlic, finely chopped ( I omit the garlic if I use shallot)
2 Tsp. paprika
1/2 cup dry red wine
2 teaspoons dijon mustard
1/2 Cup Sour cream or heavy whipping cream
1 Cup of chicken stock

1. Cut and pound the pork loin slices and pound very thin.

2.Prepare the breading mix by grinding the fresh bread in a food processor with the parsely. Put them in a large bowl or on a plate. Press the slices into the flour mixture on both sides, dip into the eggs (called eggwash) and dip in the bread crumbs. If it doesn't get much crumbs on it dip it again in egg and crumbs a second time. Then place on another plate or cutting board until time to cook.

3.In a heavy frying pan over medium heat, brown meat on both sides.
I use plenty of oil.

4. Remove the slices and put on a baking sheet and keep warm in the oven.

5. Add the onions or shallots, garlic and paprika and cook until tender. (about 2 minutes)

6.,. Turn down the heat and sprinkle 2 tblsp of the flour mixture left from the plate in the pan to soak up the oil.

7. Add the wine, mix and cook 30 seconds just to evaporate alcohol.

8. Add the Stock and bring to a simmer whisking it until smooth. If it is not as thick a sauce as you like it , mix 2 tblsp. more of flour with 1/2 cup of water and pour into the sauce to thicken.

9. Turn down the heat and wait 30 seconds. Add the sour cream or cream. Heat it back up a little if needed. (DON'T BOIL too much or you will curdle the sour cream)

11. When serving , pour the sauce over the schnitzel, garnish with a dab of sour cream, and chopped sparsely.

Serve with noodles, mashed potatoes, spaetzels, dumplings or french fries.

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Last updated February 28, 2005