I use pork tenderloin, filleted in half lengthwise then cut in half. Take the four peices and pound to 1/4 inch thick.
Seasoned flour, salt and pepper
Cracker crumbs with some red pepper.
Run the fillets through flour, egg wash them coat with the cracker crumbs. Retire these to the refrigerator while you prepare the rest....
Next the ingredients for the mushroom sauce
1/2 lb bacon
Cup chicken broth
Qt dried Morels
Tbl dill weed
2 Tbl sour cream
1 Tbl flour
1-2 Tbl diced garlic
Red wine for deglazing (drinking)
Andy my choice whiskey and water....
Put dries Morels in bowl with water to bring back to life....usually 10 to 15 minutes.
Dice bacon and fry
Remove bacon to bowl----
Preheat oven to 350
Brown schnitzel in bacon grease.
Put browned schnitzel in a 9x13 and bake for an hour.
Take a break and have a glass...
Rinse Morels and set aside
Brown onion in pan with all the beautiful browned bits from the schnitzel
When the onion is opaque add the morels and the bacon bits you set aside earlier. Stir, stir, stir on med high heat.
Add a couple splashes of red wine to de glaze the pan
Combine sour cream, dill weed and flour in small bowl, add to pan along with chicken broth. Stir and cook until thickened , 10 min
Remove schnitzel from oven, to plate. Cover schnitzel with mushroom sauce and serve with mash potatoes.
This is a meal that will make you a hero....when I was in Germany it was served with French fries and a large beer but in my advanced age I prefer Canadian whiskey and water, splash of 7. Hope you enjoyed.....