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Pork Schnitzel with Creamy Bacon and Mushroom Sauce

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Serves 4


Ingredients:

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

Directions:

  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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