Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.
In a heavy saute pan, heat 2 ounces of olive oil over high heat. Sear both sides of the meat until golden. Remove meat and set aside.
Add the onion, carrot, celery, and bouquet garni. Saute for 1 minute. Deglaze with wine and continue to cook until reduced by half. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender. Transfer meat to a plate and keep warm. Strain sauce. Reserve.
In another saute pan, heat the remaining 1 ounce oil and butter. Saute the bacon until golden. Add the pearl onions and mushrooms and continue to saute until golden. Add to the sauce. Place the meat back into the sauce and simmer for 5 minutes.
To serve, divide schnitzel into 4 portions on center of heated plates. Pour the sauce with mushrooms and bacon on top. Sprinkle with minced parsley. Serve with noodles or mashed potatoes.
I use Venison tenderloin for my meat.
I also used an egg and bread crumb dredge on the meat after the flour dredge - like that MUCH better.
See my Spaetzle recipe of the perfect side dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (557g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 546 (69%)|
|Amt Per Serving||% DV|
|Total Fat 60.7g||81 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 36.9g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 40.1mg||12 %|
|Sodium 225.6mg||8 %|
|Potassium 577.9mg||15 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 15.4g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 794
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