This is a veal or pork schnitzel topped with a burgundy-mushroom or a creamy-mushroom sauce. Traditionally, this schnitzel is prepared without flour, egg, and bread crumb coatings.
- all-purpose flour - 1/2 coup
- salt - 1/2 teaspoon
- fresh ground black pepper - 1/2 teaspoon
- butterflied pork loin chops, each cut in half - 4
- olive oil - 3 tablespoons
- unsalted butter - 3 tablespoons
- fresh mushrooms, sliced - 1 package
- shallot, diced - 1
- water - 3/4 cup
- red wine - 3/4 cup
- mushroom gravy mix - 1 package
- fresh parsley, chopped - 1 tablespoon
- Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
- In a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. In batches, cook pork 3-4 minutes, or until browned, turning once. Remove pork from pan; set aside and keep warm.
- Into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. With whisk, stir in water, wine and gravy mix; heat to boiling. Reduce heat to medium and sprinkle with parsley.
- Return pork to sauce in skillet. Cover and cook 7-8 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit and sauce thickens.