- 1 pound pork tenderloin, trimmed of all fat and silver skin
- 3/4 cup all-purpose flour
- 1/2 Tablespoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
- 1 1/2 cups dried breadcrumbs
- 1/2 cup peanut or vegetable oil
- 1 1/2 cups low sodium chicken broth
- 1 1/2 Tablespoons Bisto (See Note 1)
- 2 Tablespoons sour cream
- 1 Tablespoon unsalted butter
- 8 ounces fresh mushrooms, cleaned and sliced
- 2 Tablespoons Madeira (See Note 2)
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Butterfly the pork tenderloin, making sure that you don't cut all the way through. Place between two pieces of plastic wrap; pound to a thickness of 1/4-inch. Cut into serving size pieces.
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Combine flour, salt, and pepper in Ziploc bag. Mix together milk and egg in a flat dish. Add breadcrumbs to another flat dish. Bread the pork as follows: (1) coat pork in flour; (2) dip in milk/egg mixture; (3) coat again in flour; (4) dip again in milk/egg mixture; and (5) coat in bread crumbs. Place in single layers on wax paper lined plate. Refrigerate for at least an hour.
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Heat about 1/2-cup of oil in a large skillet over medium heat. Add single layer of pork; cook until golden brown on both sides, about 5 to 6 minutes per side. Drain on paper towels; keep warm. Repeat with remaining pork.
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Serve with Mushroom Sauce.
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Whisk together chicken broth, Bisto, and sour cream; set aside.
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Drain all of the oil from pan in which the schnitzel was cooked. Add butter. When the butter is melted, add sliced mushrooms. Increase heat to high. Cook, stirring frequently until all liquid has evaporated, 1 to 2 minutes.
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Add Madeira. Cook, stirring frequently until most of the Madeira has evaporated, 1 to 2 minutes.
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Reduce the heat to medium; add chicken broth mixture. Cook, stirring frequently until bubbly and thickened.
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Yield: 2 cups.
- May use cornstarch in place of Bisto.
- May use Dry Marsala in place of Madeira.