As a special treat for my dear hubby I´ve prepared little schnitzel of pork loin joined by very tasty swedish mushrooms and fresh lingonberries - both in high season at the moment and the markets - and the woods - are overflowing with both at the moment. Reason enough to savour them as often as possible!! Lingonberries can be substituted by cranberries (although I´m not sure if you can prepare them raw or not, sorry).
Serves 4:
1 pork tenderloin (appx. 700 g), cleaned
2 - 3 eggs
salt, pepper
flour
breadcrumbs (PLEASE always make your own breadcrumbs with a couple of days old
baguette. It´s worth the trouble!!)
clarified butter
350 g wild mushrooms (whatever you can find), cleaned and cut if necesarry
2 shallots, cut into fine dice
50 g pancetta (or bacon), cut into small dice
20 g butter
500 g Lingonberries
80 g Sugar
Mix the lingonberries with the sugar and stir until the sugar dissolves. Refrigerate.Cut your nice tenderloin into 2 cm thick slices. Place each slice inbetwenn plastic wrap and thwack it carefully with a steak mallet until quite thin. Salt and pepper and pass through the flour. Tap off all the excess flour and pass through the beaten eggs and at last through the breadcrumbs. Place on a dish an proceed the same way with the rest of the meet.
Heat the clarified butter (regular butter burns to easy) on medium high heat in an iron frying pan and fry the schnitzel one minute on each side until golden brown but don´t overcook. Otherwise they might get to dry. Do not hesitate to use sufficient clarified butter. Schnitzel have to "swim" in the pan. After frying let the excess fat drip off on paper towel. Set on a plate and keep warm in the oven.
Heat a second frying pan. Add the butter and once melted add the shallots, pancetta and mushrooms all at once and let them fry - stirring occasionally for 2-3 minutes.Arrange on warm plates and serve with a green salad and maybe hash browns or fried potatoes.
©just-cook!
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