Pork Schnitzel with Oktoberfest Gravy

Pork Schnitzel with Oktoberfest Gravy

- 1 medium pork tenderloin, cut into 1-inch thick medallions and pounded thin
- ¼ C all-purpose flour
- 1 egg, beaten
- 1 C bread crumbs
- 1 C olive oil or vegetable oil Gravy:
- Half-stick butter
- 1 shallot, diced
- 12 oz. Oktoberfest
- Salt and pepper, to taste


Season pork with salt and pper. Lightly dust pork with a portion of the all-purpose flour. Mix egg with floured pork, then coat with bread crumbs to make schnitzel. In a deep sauté pan, heat oil. Once hot, add pork and cook 3 minutes on each side. Remove schnitzel from pan. In the same pan over medium-low heat, melt butter. Once melted, add shallots and stir in drippings from pork. Cook for about four minutes, or until shallots are soft. Whisk in remaining flour, continuing to scrape up pan drippings. When flour is evenly whisked, add Oktoberfest, salt, and pepper, and cook over medium heat for two minutes, whisking regularly. While making gravy, finish cooking pork in the oven at 350 degrees for no more than five minutes. Serve gravy over schnitzel with mashed potatoes or braised cabbage. Serves 5.

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