Dredging Up Dinner

I can’t remember how many times pork schnitzel has been on our menu plan over the past few months without me actually having made it. This week the infamous dish finally made it onto the plate. This is a variation on a childhood classic that my mom used to make routinely. She took the flattened pork pieces, dredged them in seasoned flour and then pan fried them, often making a gravy to accompany the meat. I took the basic idea of this and transformed it into something a little fancier. One technique I utilized this week was seasoning each step of the breading process. This involved adding a little salt and pepper to the flour, then some for the egg wash, and finally some in the bread. This tip was mentioned by celebrity chef Bobby Flay on his show 3 Days to Open.

 

Pork Schnitzel w/ Apple Sage Sauce

 

 

 

 

 

 

 

 

 

 

 

1 pork tenderloin

½ Cup Flour
2 Eggs
1 cup bread crumbs
1 ½ tsp Thyme
Salt + Pepper to Taste
2 Tbsp Oil
 
Sauce:

2 Tbsp Butter

2 Tbsp Flour
300 ml apple juice
2 Tbsp Fresh Sage, chopped
Salt + Pepper to Taste

Method :

Cut Pork tenderloin into 1 inch slices. Place medallions between two sheets of plastic wrap and use a mallet to flatten to ¼ thickness.

Place Flour, Eggs, bread crumbs in separate bowls. Lightly season each. Add thyme to bread crumbs and mix thoroughly.

Take flattened medallions and dredge in flour, then dunk in egg wash and finally coat in bread crumbs. Repeat for all pieces.

Heat a frying pan to medium heat. Add oil. Take 2-3 pieces of pork at a time and fry 2-3 minutes per side, until golden brown. Remove from pan and keep warm in oven (250 degrees F). Finish off remaining pork.

For Sauce:

Melt butter in small saucepan over medium heat. When completely melted add flour and stir until a loose dough form. Continue cooking until lightly browned. Slowly whisk in apple juice, making sure to break up dough. Whish until all lumps are removed. Add sage and season to taste.

To Serve place 2-3 medallions on each plate and drizzle with apple sage sauce. We served ours with steam broccoli and mashed potatoes.