1 pork tenderloin, about 1 pound
all-purpose flour
2 eggs
panko breadcrumbs
salt and pepper
2 tbsp. finely chopped shallots
4 oz. mushrooms, chopped
4 tbsp. olive oil
4 tbsp. butter
4 oz. sherry
8 oz. beef broth
1 tbsp. tomato paste
4 oz. cream
2 tbsp. chopped fresh parsley
Slice tenderloin into 2-in. wide pieces. Place slices flat between two pieces of wax paper. Use meat mallet to pound slices to 1/4-in. thickness. Combine flour with salt and pepper in a flat dish. Beat eggs in a second flat dish. Spread panko in third flat dish. Dredge both sides of pork in flour; dip in egg and coat with panko. Heat olive oil and butter in large sauté pan and brown pork on both sides. Remove pork from pan and keep warm. Add onion and mushrooms to pan and sauté over medium heat until softened. Add sherry and scrape pan to deglaze. Add beef broth and tomato sauce and stir to blend completely; heat for until bubbly. Lower heat; add cream and continue to heat, but do not boil. Stir in parsley. Serve sauce warm with schnitzel. Note: pounded chicken breasts, turkey mignons, veal cutlets or cube steaks may be used in place of pork.
