1-1/2lbpork loincut into 6-ounce portions (or veal)
1cupflour, all-purpose
1/2onion, diced yellowapproximately ½ cup
1Tbspsalt
1tsppepper, freshly ground
2Tbspparsley leaveschopped, fresh
1tspgranulated garlic
1tsppaprika
1/2cupmilk
1egg
2tspmustard
2cupsbread crumbsfine, dried
8ozbacondiced
2cupsliced button mushrooms
olive oilfor frying
2cupbeef stock
1⁄2 cup red wine
1Ttomato paste
2Tbspbutterroom temperature
1Bag spaetzle
Instructions
Prepare The Meat
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. Using another shallow medium bowl, combine egg, milk, and mustard. In another medium shallow bowl, dried breadcrumbs.
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.
Make The Gravy
In a medium saute pan, over medium heat, cook the bacon until crispy. Remove from pan to drain on paper towels.
In the same pan with bacon fat, add onions and saute for 3 minutes. Add mushrooms and continue sauteing for 2 minutes.
Make a roux by stirring in 1/4 cup flour into the onions and mushrooms and cooking for 2 minutes or until light brown. Slowly add wine, stirring constantly, until all is incorporated. Continue cooking for 3 minutes, reducing by 1/3. Then slowly add the stock while stirring.
Continue cooking to reduce by 1/3 again, stirring occasionally. Season with thyme, salt, and pepper. Keep warm.
Cook The Meat
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.
Time To Serve
Add butter to the gravy, stirring until it has melted. Cover the pork with gravy. Sprinkle it with chopped bacon and fresh parsley to garnish. Serve with spaetzle.