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Pork Schnitzel with Creamy Mushroom Sauce & German Yellow Potatoes

Sandra Till of Altmaerker German Sausage House & Deli (altmaerker.ca)
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Ingredients
  

For the Schnitzel:

  • 4 slices Johnston’s Eye of Butt Pork cut, butterflied & pounded to 1/4 inch thick
  • Altmaerker’s Secret Spice Mix
  • 1 cup homemade breadcrumbs
  • ½ cup all-purpose flour
  • 2 eggs
  • Salt and pepper
  • Tallow or Lard for frying

For the Creamy Mushroom Sauce:

  • 1 tbsp butter
  • 1 tbsp oil
  • 1 small shallot finely diced
  • 2 cloves garlic minced
  • 200 g (7 oz) cremini or your favourite mushroom thinly sliced
  • ½ cup dry white wine or chicken stock
  • ½ cup heavy cream
  • Salt & pepper
  • Fresh parsley for garnish

Instructions
 

Prepare the Pork

  • Butterfly and pound pork slices to 1/4-inch thickness.
  • Season both sides with Altmaerker’s Secret Spice Blend.

Make Homemade Breadcrumbs

  • Toast the bread slices until dry and golden.
  • Let them cool and pulse in a food processor into medium-fine crumbs.
  • Season with a pinch of salt and optional dried herbs.

Bread the Schnitzel

  • Set up a breading station:
  • Plate 1: flour
  • Plate 2: beaten eggs with a splash of milk
  • Plate 3: HOMEMADE breadcrumbs
  • Dredge each pork cutlet in flour, then dip in egg, and finally coat well with breadcrumbs.
  • Let sit for 5 minutes to help the coating stick.

Fry the Schnitzel

  • Heat Tallow or Lard (and optional butter) in a wide skillet over medium-low end of high heat.
  • Fry schnitzels until golden brown, about 2 and a half to 3 minutes per side.
  • Place on paper towels to drain.

Prepare the Creamy Mushroom Sauce

  • In a saucepan, heat butter and oil. Add shallots and garlic; sauté for 2–3 minutes.
  • Add mushrooms; cook until browned and tender.
  • Deglaze with wine or stock, simmer for 2–3 minutes.
  • Add cream; reduce slightly until thickened.
  • Season with salt and pepper. Keep warm.

Boil the Yellow Potatoes

  • Boil whole, skin-on yellow potatoes in salted water until fork-tender (15–20 mins).
  • Drain, peel if desired, and toss with butter and chopped parsley.

To Serve

  • Place schnitzels on a plate, spoon over mushroom sauce.
  • Serve with buttered yellow potatoes on the side.
  • Garnish with fresh parsley or a lemon wedge for brightness.
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