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 Ingredients:

  • 1 cup all purpose flour
  • Kosher salt and pepper
  • 1 teaspoon paprika
  • 2 eggs
  • ½ cup whole milk
  • 2 cups bread crumbs
  • 2 teaspoons caraway seeds
  • 2 tablespoons fresh chopped parsley
  • 8 thin sliced pork cutlets (1.5 lbs) sliced thin and pounded
  • 1 cup olive oil
  • 4 tablespoons butter
  • 1 medium shallot finely diced
  • 2 cups sliced small button mushrooms
  • ¼ cup dry red wine
  • 2 cups beef stock
  • ¼ cup flour
  • Fresh parsley for garnish
  • 8 Bavarian Bakery® 4 oz. Giant Bavarian Pretzel Roll- # 7052

Directions:

1.Combine flour with salt, pepper, and paprika in a shallow bowl

2.Whisk milk, eggs, salt and pepper together in another shallow bowl

3.Combine breadcrumbs, caraway seeds, and parsley in a third shallow bowl

4.Dredge cutlets one at a time first in the flour mixture then in egg mix, and last in the breadcrumb mix

5.Place cutlets on parchment lined sheet pan and refrigerate 1- 6 hours

6.Melt butter in sauté pan over medium heat

7.Sauté shallots in butter until translucent about 3 minutes

8.Add mushrooms to shallots and cook for 2-3 minutes

9.Add flour and cook until light brown about 2 minutes

10.Add red wine and cook another 3 minutes

11.Add beef stock and reduce to thicken sauce about 2-3 minutes

12.Season with salt and pepper, reserve and keep warm

13.Heat olive oil in large sauté pan and fry cutlets til golden brown about 3 minutes per side

14. Place cutlets on pretzel rolls, cover with mushroom gravy, garnish with parsley and serve