mustard and sage pork schnitzels with mushroom gravy


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Cooking receipe to make mustard and sage pork schnitzels with mushroom gravy under category General Recipes. You may find some video clips related to this receipe below.

mustard and sage pork schnitzels with mushroom gravy

40g butter

sunflower oil for frying

1 large onion peeled and chopped

3 cloves garlic peeled and finely chopped salt and black pepper

3 tbsp sherry vinegar

1 1/2 glasses madeira or sherry

750m1 chicken stock

20g dried porcini soaked in a small bowl of water unfit soft

350g wild and cultivated mushrooms wiped clean larger ones halved

4 pork chops on the bone or loin steaks trimmed of all fat

3 tbsp dijon mustard

2 good handfuls of breadcrumbs

small bunch sage

In a frying pan melt half the butter

with 1 tbsp oil and gently fry the

chopped onion half the chopped garlic

and some seasoning until the onion

turns transparent.

Next add the sherry

vinegar and reduce until almost dry.

Pour in the sherry the stock and the

porcini (with the soaking water) and

bubble for 20 minutes or until reduced

by half.

Meanwhile fry the mushrooms and

the rest of the garlic in the remaining

butter with a good nest of pepper and a dash of salt for about 2 minutes or until tinged golden brown.

Leave both pans to one side while you prepare the pork.

If the cutlets are on the fat side (more than 20mm thick) give them a gentle bash with a rolling pin to flatten them to about 15mm then rub with salt and pepper smear both sides with mustard and smother with breadcrumbs patting on extra to cover any gaps.

They can be covered and kept refrigerated at this stage if necessary.

In fact a spell in the fridge will help the breadcrumbs stick.

When ready to serve heat a good puddle of oil in a wide frying pan and gently fry the breadcrumbed cutlets for about 3 minutes turning once (carefully).

Add the sage leaves and continue to fry until the sage turns crisp and the schnitzels are golden.

Meanwhile strain the gravy through a sieve into the frying pan containing the mushrooms discarding all the gunk and reheat.

‘]Serve the pork schnitzels and mushroom gravy on preheated plates with a good w6st of pepper.

Mash would be good too.

To make breadcrumbs tear up 4 thick slices of white farmhouse bread dry in a low oven for about 30 minutes then pop in a food processor (or a liquidiser for a finer result). Omit the gravy if you prefer.

Serves 4

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