Ingredients:

  • 1.5 lbs pork tenderloin or boneless center-cut chops
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups fine dried breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup clarified butter or neutral oil
  • 1 lb cremini or button mushrooms, thinly sliced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup beef broth (low sodium)
  • 1/2 cup heavy cream
  • 1 tsp smoked paprika
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place pork between two sheets of plastic wrap and use a meat mallet to pound to a consistent 1/4 inch (6mm) thickness.
  2. Season both sides of the flattened meat liberally with salt and black pepper.
  3. Coat the meat in flour, shaking off any excess.
  4. Dip the floured meat into the beaten eggs, ensuring total coverage.
  5. Press the meat firmly into the breadcrumbs, leaving some air to allow the crust to puff during frying.
  6. Heat oil or clarified butter in a large skillet to 350°F (175°C).
  7. Fry the cutlets for 3–4 minutes per side until a deep mahogany gold color is achieved.
  8. Transfer fried schnitzel to a wire cooling rack to maintain crispness.
  9. In the same pan (or a fresh one), melt butter and sauté sliced mushrooms and diced onion until softened.
  10. Add minced garlic and cook for 1 minute before deglazing with beef broth.
  11. Simmer the broth to reduce, then stir in heavy cream and smoked paprika, simmering until the sauce is glossy and pourable.
  12. Stir in chopped fresh parsley and serve over the golden schnitzel.