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:
- 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.
- Melt remaining butter and stir in 2 tablespoons flour.
- 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.
- Pound pork loin to 6mm thickness. Season with salt and pepper.
- Combine 1 cup flour, 1 teaspoon salt, and ¼ teaspoon cayenne to make flour mixture.
- Add flour mixture, egg wash, and breadcrumbs to three separate bowls.
- Add vegetable oil to 26cm skillet, and preheat over medium for 5 minutes.
- While oil is heating, dredge pork in flour mixture, dip in egg wash, and cover in breadcrumbs, shaking off excess coating after each step.
- With a thermometer, check that your oil is between 150-160°C.
- Working in batches, fry pork until golden brown, about 2-3 minutes per side, and remove to a paper towel-lined plate.
- Serve schnitzel with a generous spoonful of mushroom cream sauce, and garnish with lemon wedges and parsley.