I can't take credit for this recipe, but I can take credit for choosing such an amazing recipe to celebrate a special event with my husband. He spent a lot of time in Germany and every time it appears on a menu, he orders schnitzel. I always just have a bite, but I haven't been too ecstatic over schnitzel until now! This dish is mouthwatering, even if you don't have any ties to Germany. Wow, I will make this again and again, but I think I will try and substitute turkey next time for the meat and bacon. It's so easy and impressively delicious.
I doubled Hans Rueffert's recipe found here.
Ingredients
4 (3 ounce) pork cutlets, pounded super thin
Kosher salt and fresh cracked pepper
all purpose flour, for dredging
3 eggs, beaten
breadcrumbs, for dredging
4 tablespoons butter
6 slices smoked bacon, roughly chopped
1 onion diced
2 tablespoons dijon mustard
2 tablespoons capers, drained
butter
1 1/2 cup Chantarelle mushrooms, chopped if large
1/2 cup heavy cream
Directions:
Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add butter (clarified if possible) and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels and keep warm in a 200 degree oven.
In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a lump of butter to mix and immediately add chantarelles (I used dry chantarelles, so I turned down the heat and extended the cooking time a little bit until they were soft). As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed (I didn't need to add anything.)
To serve, spoon sauce over browned schnitzel and serve with half a lemon. Squeeze over schnitzel right before eating.
Recommended authentic side dish: Cauliflower florets with butter.
I doubled Hans Rueffert's recipe found here.
Ingredients
4 (3 ounce) pork cutlets, pounded super thin
Kosher salt and fresh cracked pepper
all purpose flour, for dredging
3 eggs, beaten
breadcrumbs, for dredging
4 tablespoons butter
6 slices smoked bacon, roughly chopped
1 onion diced
2 tablespoons dijon mustard
2 tablespoons capers, drained
butter
1 1/2 cup Chantarelle mushrooms, chopped if large
1/2 cup heavy cream
Directions:
Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add butter (clarified if possible) and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels and keep warm in a 200 degree oven.
In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a lump of butter to mix and immediately add chantarelles (I used dry chantarelles, so I turned down the heat and extended the cooking time a little bit until they were soft). As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed (I didn't need to add anything.)
To serve, spoon sauce over browned schnitzel and serve with half a lemon. Squeeze over schnitzel right before eating.
Recommended authentic side dish: Cauliflower florets with butter.
