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Pork Schnitzel with Creamy Bacon and Mushroom Sauce

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Serves 4


4 pork cutlets, pounded thin
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups garlic & herb seasoned bread crumbs
2 eggs, beaten
2 tablespoons butter, (for frying)
2 tablespoons olive oil
6 slices smoked bacon, roughly chopped
1 onion diced
2 tablespoons Dijon mustard
2 tablespoons capers, drained
2 tablespoons butter, (for sauce)
1 1/2 lb. mixed mushrooms (shiitake and cremini work well), sliced
1 cup heavy cream
All-purpose flour, for dredging


  1. Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs.
  2. In a large skillet, add butter and olive oil and sauté cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm in low oven.
  3. In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add 2 tablespoons butter to the mix and immediately add the sliced mushrooms. As the mushrooms begin to absorb the butter, add cream. Simmer sauce to reduce slightly. Add more mustard or capers as needed and season with salt and pepper to taste.
  4. To serve, spoon sauce over browned schnitzels.
Course: Dinner
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