dougherty schnitzel

Tasty Pork Schnitzel (Scallops of Pork) with Mushroom Gravy

So perfect to start the week or for anytime you want a savory, satisfying dish. Tasty Pork Schnitzel (Scallops of Pork) with Mushroom Gravy. This is a quick recipe, not all formal and austere. You are just throwing these things together and really cooking!

Three or four pounded thin pork cutlets
dipped into King Arthur All Purpose Flour
then egg wash
then into panko & black pepper
Saute in oven safe fry pan on medium high in a pat of butter and a TB olive oil for a couple minutes each side.
Place pan in oven 350F for 13-15 minutes. Remove cutlets to a plate, cover and keep warm.

While the cutlets are in oven, for the gravy, hydrate dry mushrooms in hot water for 20 minutes, remove mushrooms with a slotted spoon  and strain liquid through a cheesecloth. Save the strained liquid.

Add a pat of butter and a little olive oil to pan and saute the mushrooms with a bit of dried thyme for a few minutes until soft and lightly browned.

Then deglaze the pan with a little Frey organic white wine on medium high on the stove, let it cook off, and add a sprinkle of flour or better yet, Wondra to the mushrooms. Stir.

Then add the strained liquid plus a little stock if you want. Bring to a boil, whisking to avoid lumps. Let reduce and thicken. Serve with some golden mashed potatoes on the side.

ABOUT FOOD AND TRAVEL NATION Tasty Pork Schnitzel (Scallops of Pork) with Mushroom Gravy

About the show:  Food And Travel Nation with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.

  • Each week our listeners get the very latest food and travel information
  • We produce homemade videos of healthy, easy to make recipes
  • We feature no-holds barred interviews in a LIVE, fast-paced, nationwide call-in show.
  • Elizabeth Dougherty is a writer, trained chef, world traveler and now an award-winning talk show host.
  • Food And Travel Nation was on the forefront of presenting expert guests with vital information about GMOs, at a time when no one was talking about or even knew about the subject.
  • We give our listeners, advertisers and stations a LIVE SHOW. (NO “BEST OF’S” EVER!)
  • We present hard-hitting topics and interviews without the same old political spin.
  • We are very social media conscious and stay in touch with our audience. (200,000 plus)
  • We work closely with advertisers and stations to ensure their success.
  • We are ready to deliver a fresh, tight, first-class show to your station from our digital studio utilizing Comrex Access and our own automation system.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and stations around the country.

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