German Schnitzel with Mushroom Sauce

Serve these tender schnitzels and sauce over Roesti, or Mashed Potatoes – or skip the sauce and serve with a squeeze of fresh lemon.

Schnitzel:
4 Tony's Homemade Schnitzels (meat department) or the following:

1 pork tenderloin
fine sea salt and freshly ground black pepper
1/4 cup flour
1 egg, well-beaten with 1 tsp water
1 3/4 cup Panko or Breadcrumbs, with 3/4 - 1 tsp of seasoning salt
Canola oil for frying

If using Tony's homemade schnitzels, skip the next step.

Have your butcher trim cutlets of silver skin and cut into about 8 equal medallions, and flatten into thin cutlets. Sprinkle lightly with salt and pepper, and dredge in flour. With one hand, dip in egg, and with the other, coat well in seasoned breadcrumbs. Cutlets can be layered in parchment paper and refrigerated for later cooking.

Preheat a large, heavy skillet over high heat, add canola oil to 1/8 inch deep and when shimmering, add cutlets one at a time, allowing heat to recover after each addition. Quickly brown each cutlet in very hot oil about 2 minutes per side, refreshing oil as needed. Drain on a rack or paper towels. Keep warm in low oven.

Sauce:
3 slices bacon, 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
3/4 cup sliced mushrooms
1/2 cup half & 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 & half slurry, simmering to finish mushrooms and marry sauce, stir as needed, taste and adjust.
- Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com