Schnitzel with Mushroom Sauce Print Email

Serve these tender schnitzels and sauce over Roesti, or Mashed Potatoes and topped with a sunny side up egg – or skip the sauce and serve with a squeeze of fresh lemon. Also great with cube steaks or cutlets of veal, chicken or turkey.

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

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

Mushroom Sauce - see recipe and notes below.

If using Tony's schnitzels, preheat oven and a cookie sheet to 300 degrees and skip the next step.

Have your butcher trim cutlets of silver skin and cut into about 8 equal medallions, and flatten into thin cutlets 1/4 inch or less thick. Sprinkle lightly with salt and pepper or seasoning salt. Set up a series of bowls, one with flour, one with beaten egg and one with panko seasoned with about 3/4 tsp of seasoning salt of your choice. With one hand, dredge in flour and dip in egg, and then place in the bowl of breadcrumbs - with the other, coat well in crumbs and set aside. Cutlets can be layered in parchment paper and refrigerated for later cooking, if desired.

Preheat a large, heavy skillet over medium high heat, add enough canola oil to pan fry (about 1/8 inch deep for most pans, but you can get away with less in a stick free pan) and when shimmering, add cutlets. Brown each cutlet nicely on first side, turn and repeat - about 3 minutes per side depending on conditions - transfer to cookie sheet a single layer, sprinkle lightly with salt for extra crispness and keep warm in oven while you make the sauce.

Mushroom Sauce
Note: If you are comfortable cooking two things at once, this can be at the same time as the cutlets, or make it in advance for simplicity.

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
2 sprigs of fresh thyme, or a couple pinches of dry thyme (optional)
3/4 cup sliced mushrooms
1/2 cup half and 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 and half slurry, simmering to finish mushrooms and marry sauce, stir as needed, taste and adjust. - Chef Michaelangelo (mick) Rosacci,


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