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

3046. JAGERSCHNITZEL with BACON MUSHROOM GRAVY

yields 4 to 6 Servings


1 1/2 pounds pork loin, cut into 6-ounce portions

1 cup all-purpose flour
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1 egg
1/2 cup milk
2 teaspoons mustard
1 cup crushed unsalted crackers
1 cup panko bread crumbs
1/2 pound bacon, diced
1/2 diced yellow onion, approximately 1/2 cup
2 cups sliced button mushrooms
1/4 cup red wine
Olive oil, for frying
2 cups beef stock
2 tablespoons unsalted butter, room temperature
2 tablespoons chopped fresh Italian parsley leaves

Preheat oven to 350 degrees F.

Pound pork slices between sheets of plastic wrap to 1/4-inch thickness. In a shallow medium bowl, mix together 3/4 cup flour with salt, pepper, garlic and paprika. In another shallow medium bowl, combine egg, milk and mustard. In another medium shallow bowl, combine cracker and panko crumbs. Dredge pork slices first in flour, then in egg wash, and finally in crumbs. Let set on a baking sheet fitted with a cooling rack for 5 minutes.

In a medium saute pan over medium heat cook the bacon until crispy. Remove from pan to drain on paper towels. In same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes. Stir in 1/4 cup flour. Cook flour to make roux until light brown, about 2 minutes. Add wine and cook for 3 minutes, reducing by 1/3, then add stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper. Keep warm.

Heat 1/4-inch oil in thick saute pan or cast iron skillet to 350 degrees F. Cook pork evenly on both sides, about 5 minutes for the first side, 3 to 4 minutes for the second. Remove to platter when done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce. Sprinkle with chopped bacon and fresh parsley to garnish.

bacon recipe courtesy of: Guy Fieri, "Schwein and Dandy," Guy's Big Bite, Food Network, May 2008

1937. CHICKEN SCHNITZEL with BACON and WHITE WINE

1 teaspoon garlic oil
4 rashers streaky bacon
4 chicken escalopes approx. 125g each
100ml white wine

Put the oil in a frying pan and add the bacon. Fry till the bacon is crisp and the pan is full of bacony juices. Remove the bacon to a piece of foil, wrap it and set it aside for a moment. Fry the chicken for about 2 minutes a side, until there is no pinkness when you cut into a piece. Make sure the pan's hot so that the escalopes catch a little, turning beautifully bronze. Remove the chicken to a serving plate and quickly crumble the bacon you've set aside into the pan, then pour in the wine, letting everything bubble up, and, finally, pour over the chicken pieces.


bacon recipe courtesy of: Nigella Lawson

1212. CHICKEN SCHNITZEL stuffed with MUSHROOMS, BACON and PARSLEY

serves four


1 teaspoon butter
2 rashers bacon, chopped
75 grams mushrooms, sliced
1 tablespoon chopped parsley
8 slices chicken schnitzel
1 tablespoon oil
Toothpicks

Preheat the oven to 200˚C. Melt the butter in a small frying pan. Add the bacon and cook until crisp. Add the mushrooms and cook for a further 2-3 minutes or until mushrooms are lightly browned. Stir in the parsley. Lay each slice of schnitzel out flat. Place some of the mushroom mixture on one end of each schnitzel. Roll up and secure underneath with a toothpick. Place schnitzel in a baking dish. Drizzle with the oil. Bake for 20-25 minutes or until cooked through.


courtesy of: Tegel NZ, Tegel Foods Ltd, Level 5, Tower B, 100 Carlton Gore Road, Newmarket, Auckland, Private Bag 99927