July 15, 2017
Fresh Tomatoes, Dinner, Main Dish,
Pork, Loins, Alcohol, Vegetables, Mushrooms, Austrian, Quick Meals, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Wine, Make it from scratch more
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"This dish goes well with a good Austrian/German mustard, red cabbage, spatzle or potato dumplings. Add a good Austrian/German beer and it's a golden meal."
Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap.
Season with salt and pepper. Beat eggs in a bowl; set aside.
Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.
Heat butter and onions in a saucepan over medium heat. Stir in mushrooms and cook for 1-2 minutes.
Add tomatoes, herbs, red wine and beef broth. Simmer until sauce is reduced by half. Remove bay leaf. Season to taste with salt and pepper.
Heat vegetable oil in a large fry pan. Carefully add pork and fry on high heat.
Turn and continue frying just until both sides are golden brown. Remove to paper towels. Drizzle with mushroom sauce and serve immediately.
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We enjoyed this for our dinner last night. The schnitzel came out great. The sauce tasted great but never thickened at all. Next time I would put something into thicken the sauce.