Get a pork loin and cut it in 3/4 inch slices. Take each cutlet and trim it down lean. Pound it out with a meat tenderizer. Dip it in all purpose flour( little salt, black pepper, and cayenne in the flour) , then in egg, then in breadcrumbs. Fry in a skillet with about 1 1/12 inches of hot oil or grease till brown. Bought 3-5 minutes a side. They will float when done.
For the gravy cook three slices of bacon in a skillet, add 1 whole sweet yellow onion in and caramelize them ( I leave the bacon in) use two cups of sweet red wine to deglaze the pan, add in a cup of mushroom pieces or slices. Let it cook down a minute, then add two packs of brown gravy and the water it calls for. After stiring out the lumps let it reduce down then top the schnitzel with it.... For a little extra umph you can add cayenne before cooking it down.
Serve with pan fried creek taters
It's good stuff, only problem ya got is to get people to stop coming over after you serve it once.
Richard...
For the gravy cook three slices of bacon in a skillet, add 1 whole sweet yellow onion in and caramelize them ( I leave the bacon in) use two cups of sweet red wine to deglaze the pan, add in a cup of mushroom pieces or slices. Let it cook down a minute, then add two packs of brown gravy and the water it calls for. After stiring out the lumps let it reduce down then top the schnitzel with it.... For a little extra umph you can add cayenne before cooking it down.
Serve with pan fried creek taters
It's good stuff, only problem ya got is to get people to stop coming over after you serve it once.
Richard...
