Pretzel Crusted Pork Schnitzel with Mushroom Risotto & Cherry Demi-Glace

Pairing Suggestion: Blaufränkisch

Ingredients:

Schnitzel:

4 Pork Chops

1-2 C of Blended Pretzel Crumbs

1/2 C Flour

3 Eggs

Avocado or Canola Oil

Salt & Pepper

Risotto:

4 TBSP Olive Oil

1 1/2 C Arborio Rice

5 C Bone Broth or Stock

2/3 C Dry White Wine

1/4 C Chopped Sage

1 Medium Yellow Onion, Chopped

6 Cloves of Garlic, Minced

1lb of Shiitake Mushrooms

2/3 C of Grated Parmesan

Salt & Pepper

Demi-Glace:

6 oz of Frozen Pitted Cherries

1 C Bone Broth or Stock

2 tsp Worcestershire Sauce

1 TBSP Unsalted Butter

Salt & Pepper

INSTRUCTIONS:

STEP 1: Place your pork chops between two pieces of parchment paper or plastic wrap and pound them down until they are 1/2 inch thick. Set up your dredging station with a bowl of flour, a bowl of beaten eggs, and a bowl of your pretzel crumbs. Add a bit of salt & pepper to each bowl and mix well. Start by dipping your pork in the flour and coating each side fully. Next, do the same with the egg, and then into the pretzel crumbs. Set your pork on a baking sheet until it’s ready to cook. Preheat the oven to 225 degrees.

STEP 2: Heat about 1/2 inch of avocado or canola oil in a cast iron or heavy skillet. Once your oil is around 350 degrees, add your pork; careful not to overcrowd the pan. Cook each side for about 2-3 minutes or until golden brown. Put your pork on a baking sheet and pop it in the oven to keep it warm while you make your risotto.

STEP 3: Heat 2 TBSP of olive oil on medium heat in a big, deep skillet. Add your mushrooms and some black pepper, stir to coat evenly. Cook for 8 minutes and then add some salt (adding salt too early will release the moisture in the mushrooms and make them soggy). Cook for 4 more minutes and then remove from the skillet and set aside.

STEP 4: Add the remaining 2 TBSP of olive oil and then add your onion, some salt, and black pepper. Cook for 8-10 minutes, stirring occasionally, until softened. Next, stir in your garlic, sage, and rice and cook for 2 minutes. Add your wine, stir it all up, and cook for 3-5 minutes, or until the wine cooks down.

STEP 5: Time to add some broth! Pour it in 3/4 C at a time, stirring often and allowing it to be absorbed before adding the next batch (about 10 minutes). When you add your final bit of broth, add back the mushrooms and stir together. Cook until the risotto is creamy and al dente. Add in your cheese and give it one final stir!

STEP 6: While your risotto is cooking, quickly put together your cherry demi-glace. Put your cherries into a saucepan on medium heat and cook for about 10 minutes until soft and tender. Add in your broth, worcestershire, a little salt & pepper and turn the heat up to medium high. Cook on a boil for about 12 minutes with the lid off to reduce it down. Pour the sauce into a blender, give it a few minutes to cool down before blending. Strain with a fine mesh strainer and pour back into the saucepan. Add in the butter and cook on medium heat for 5 more minutes.

Step 7: Take your pork out of the oven and slice it into strips. Plate your risotto, topped with your schnitzel and give it a nice drizzle of demi-glace on top and ENJOY!

Recipe by: Tess Cardillo

Photography: Bob Knill