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Portland Pork Schnitzel-wiches with Pinot-Blackberry Gravy

Serves 4

Originally aired

INGREDIENTS
  • 1/2 cup hazelnuts, peeled, chopped toasted
  • 1 cup fine breadcrumbs
  • Flour
  • 1 1/4 pounds pork cutlets from tenderloin, pounded 1/8 inch thick
  • Salt and pepper
  • 2 eggs, beaten
  • Canola or other frying oil
  • 3 tablespoons butter
  • 1 large shallot, minced
  • 2 tablespoons flour
  • 1/2 cup pinot noir
  • 1/4 to 1/2 cup mashed blackberries
  • 1/2 cup chicken stock
  • 1/4 cup mint leaves
  • 1/2 cup flat-leaf parsley leaves
  • 2 to 3 tablespoons fresh thyme
  • Bread and Butter pickle slices
  • 4 crusty ciabatta rolls or hoagie rolls
PREPARATION

Grind nuts in food processor into fine crumbs then combine with breadcrumbs in shallow dish. Line up 2 more dishes with flour and eggs alongside the breadcrumbs. Season cutlets with salt and pepper and coat in flour, egg then breadcrumbs.

Heat a shallow layer of oil in a large skillet over medium high heat. Preheat oven to 275F and place a metal cooling rack over a baking sheet.

Fry cutlets until golden brown in small batches, 2-3 minutes on each side. Place finished cutlets on the baking sheet and keep warm in the oven.

Melt butter in a small saucepan over medium heat. Add shallots and cook 2-3 minutes. Add flour and whisk 1 minute; whisk in wine and reduce 1 minute. Stir in blackberries and stock, season with salt and pepper, and cook to thicken.

Combine herbs and chop.

Place schnitzel on rolls slathered with some pinot blackberry gravy. Arrange a few pickles on top of the schnitzel, sprinkle with chopped herbs and set bun top in place.

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