Topped with a decadent mushroom cream sauce, this tender and crispy schnitzel is hearty and flavourful. The smooth sauce perfectly contrasts the pork’s crunchy exterior while adding a bit of kick with the distinct flavours of Dijon and cayenne.

INGREDIENTS:

• 4 tablespoons butter, divided
• 120g button mushrooms, sliced
• 1 teaspoon Worcestershire sauce
• ¼ cup sherry
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• ¼ teaspoon cayenne pepper
• ½ cup cream
• 4 pork loin chops, pounded thin (about 6mm thick) or schnitzel
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup flour, plus 2 tablespoons
• ¼ teaspoon cayenne pepper
• 2 eggs, beaten for egg wash
• 2 cups breadcrumbs
• 1 cup vegetable oil
• salt and pepper
• 1 lemon, cut into wedges
• parsley, chopped

METHOD:

1. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add mushrooms and cook for 7-10 minutes. Remove to a paper towel-lined plate.  
2. Melt remaining butter and stir in 2 tablespoons flour.
3. Add Worcestershire sauce, sherry, sour cream, Dijon, and ¼ teaspoon cayenne, and bring to a simmer, stirring constantly, then slowly stir in cream. Once thickened, remove from heat and fold in mushrooms. Set aside to top schnitzel.   
4. Pound pork loin to 6mm thickness. Season with salt and pepper.
5. Combine 1 cup flour, 1 teaspoon salt, and ¼ teaspoon cayenne to make flour mixture. 
6. Add flour mixture, egg wash, and breadcrumbs to three separate bowls. 
7. Add vegetable oil to 26cm skillet, and preheat over medium for 5 minutes.  
8. While oil is heating, dredge pork in flour mixture, dip in egg wash, and cover in breadcrumbs, shaking off excess coating after each step.
9. With a thermometer, check that your oil is between 150-160°C. 
10. Working in batches, fry pork until golden brown, about 2-3 minutes per side, and remove to a paper towel-lined plate. 
11. Serve schnitzel with a generous spoonful of mushroom cream sauce, and garnish with lemon wedges and parsley.