3211. PORK SCHNITZEL with APPLEWOOD-SMOKED BACON and SAGE

yields four servings


1½ lbs. pork tenderloins, sliced and lightly pounded into eight 3-oz. cutlets
8 fresh sage leaves
8 slices well-cooked applewood-smoked thick-cut bacon
salt
freshly ground black pepper
1-2 tablespoons all-purpose flour
3 tablespoons olive oil
1 cup chicken stock
2 tablespoons dry vermouth

Rinse pork cutlets under cold running water and pat dry. Carefully rinse sage leaves and pat dry. Place 1 sage leaf on each piece of meat. Top with a folded slice of bacon, fold cutlet in half and secure with a toothpick. Season to taste with salt and pepper; dust with flour. Heat olive oil in a frying pan over medium-high heat and sear the meat for 2-3 minutes on each side. Remove meat from the pan and keep warm. Pour chicken stock and vermouth into other pan, scraping the bottom for meat particles. Check seasoning. Pour sauce over meat and serve.


bacon recipe courtesy of: Smithfield, 1911 S Church Street, Smithfield, VA 23430; via flour_arrangements (member), Key Ingredient