Shelly's Recipe

BLACK FOREST SCHNITZEL WITH PEPPERCORN SAUCE

Category: Pork - Chops and Steaks

1 lb boneless pork cutlets (1/8 inch thick)
1/4 cup butter
1 pkg brown gravy or demi-glace mix
1/3 cup shallots or onions, finely chopped
1 cup dry white wine
1 tbsp lemon juice
2 tbsp black or green peppercorns
1/2 tsp salt
1/4 tsp black pepper
2 tsp chopped parsley

Gently flatten pork cutlets with you hand. Place butter in saucepan, over moderate heat. When butter has melted, skim off foam and discard. Strain the clear clarified liquid and set aside.

Prepare sauce mix according to directions using 1 1/4 cups water.

Dust pork with flour. In a large skillet, heat 3 tbsp of clarified butter, add pork and shallots and saute over medium heat for 1 minutes. Turn cutlets and saute another 30 seconds, adding remainder of butter, if necessary.

Add brown sauce, wine, lemon juice, peppercorns, salt and pepper. Reduce heat and simmer 7-8 minutes, gently stirring to keep from sticking. Remove pork to warm plates, adjust sauce consistency, adding additional wine, if necessary. Stir in parsley. Serve sauce over schnitzel.