Thread: Schweineschnitzel with Lemon Mushroom Sauce

Don't Look SuperDave!

My bride has a post implant with a protective cap in her jaw and can only chew on one side till they finish the tooth replacement. She is getting very bored with her meals, not much I can do. I don't know if any of you do this but I buy Pork Shoulders or Boston Butts and cut my pork chops out of that. If you do you will never eat center cut loin chops again. The flavor is so much better, why that is the main pork BBQ cut.

Schweineschnitzel is a Pork Schnitzel, my bride is German so this got her interest up.



To start you pound the pork chop within a inch of it's life till very thin. Usually you use the smooth part of the mallet but.........I needed it very tenderized, easy to chew. Seasoned with Sea Salt & Restaurant Black Pepper only.



The traditional crusting is well dredged in the AP Flour, dipped in a well beaten egg wash, then just dropped into the bread crumbs (do not press your cutlet in the bread crumbs) give it a shake, flip and shake again. Right out of the bread crumbs and into a hot iron skillet or flattop. The Bread crumbs here is 1/2 Panko & 1/2 Garlic & Herb Progresso.



I fresh squeeze our Meyer Lemons and freeze the juice in Whisky Ice Cube Trays. Makes a 1-1/2in cube, afterwards I vacuum pack and freeze for later use. Here for speed I bought sliced Button Mushrooms, lot's to do today.



After frying I drain on wire as y'all have seen before. The parchment keeps me from washing the pan, for some reason it's always rusted in the rolled edge.



The seasonings Line Up.



Now things happened very fast so I couldn't stop and take pictures. I have 2 pats of unsalted butter, 2 tablespoons of Avocado oil, & 2 tablespoons of a very fine Greek Olive oil - cold pressed in the Mushroom pan. The heat is way up. I'm looking to brown the mushrooms while evaporating all the water they give off.



I mixed a teaspoon of Arrowroot in chilled water and had ready to thicken the Lemon Mushroom sauce when finished.



This is where things got moving so I don't have photos of the first two Schnitzels cooked, they are already in the warmer. More unsalted butter and Avocado oil in the large skillet to cook the Schweineschnitzel. The mushrooms got a 1/2 cup shot of Chardonnay to deglaze, 2 tablespoons of Garlic & Herb seasoning (I was out of fresh garlic), 4 tablespoons Lemon juice, 1 teaspoon dried parsley & oregano, and after the wine reduced 3/4 cup of Chicken Stock. After the Chicken Stock reduced about half the mushrooms are giving a bit of water in went the Arrowroot and I simmered to thicken. Salt & Pepper was last. The cutlet was cooked hot & fast so the outside was crunchy but tender and the pork about 160 degrees in the center.



My plate has a Jethro serving of Idaho Instant Mashed Potatoes down first then the Schweineschnitzel on top then covered with the Lemon Mushroom Sauce.



I had to get a shot of my brides plate since it looks so well & together. I eat way to much to start out with such a short portion.

Yes sir...Always went to the Cantine for at least two Schnitzel Sandwiches, and a few Stuttgarter Hofbrau's to wash it down with...Thank you John for stirring the pot of memories...