Cooking Tips & Hints
                  Week 98 Featured Recipe
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(Breaded Pork Tenderloin with Brown Mushroom Gravy)
(click for printable version of this recipe)
I recently returned home from a trip to Europe, which included Rothenburg, Germany; Interlaken, Switzerland and Salzburg, Austria. I loved trying different foods of the regions. One of my favorite was Jaeger Schnitzel. (It also was a favorite of mine when I was stationed in Germany many years ago).
• Cutting Board
• Meat Mallet
• Knife
• Tongs
• Large Skillet
• 2 shallow dishes for dredging (not shown)
• Clear Plastic Wrap

For Schnitzel:
• 4 pork loin chops, trimmed of excess fat
• 2 cups fine bread crumbs
• Salt & pepper to taste
• Cooking oil

For Mushroom Gravy:
• 6 tbsp butter
• 6 tbsp flour
• 2 1/4 cups Beef Stock
• 8 oz mushrooms, sliced
• ½ cup green onions, chopped
• 3/4 cup red wine
• Fresh ground black pepper to taste


Doing one chop at a time, lay the pork loin chop on a large piece of clear wrap on the cutting board and cover with a large piece of the clear wrap. Pound with mallet until it is very thin, appx ¼” thick all around. Salt & pepper the chops. Heat oil in skillet on medium-high heat. Beat 2 eggs in a shallow pan. Pour the bread crumbs in a shallow pan. Dip the chop into the egg mixture then dredge it in the bread crumbs. When oil is shimmering, place chops skillet and cook until golden brown on both sides. Set aside and cover to keep warm.

Pour a little of the red wine into the skillet and deglaze. Reduce heat to medium. Add ½ of the butter and sauté the mushrooms and green onions in the melted butter until slightly softened. Add the rest of the butter and when melted, add the flour a little at a time, stirring constantly until smooth. Gradually add the beef stock, stir until thickened, appx 5 minutes. Stir in the red wine. Heat through and add black pepper to taste.

Serve with mashed potatoes, French fries (which is the favorite in Germany) or noodles.