Ingredients:
1 1/2 lbs. pork loin
1 c. flour
1 tbsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. paprika
1 egg
1/2 c. milk
1 c. crushed saltine crackers
1 c. Panko bread crumbs
1/2 lb. bacon, diced
1 yellow onion, diced
1/2 lb. sliced mushrooms
1/4 c. red wine
olive oil or shortening for frying
2 c. beef stock
Instructions:
1 SAUCE: Over medium heat, sauté bacon until crispy. Remove and drain on paper towels.
2. In same pan, sauté onions and mushrooms until tender. Stir in 1/4 c. flour and cook another 2 minutes.
3. Add wine and cook another 3 minutes, reducing by 1/3, and then beef stock. Continue cooking to reduce by 1/3 again.
4. PORK: Pound pork loins inside a large plastic resealable bag to 1/4" thickness.
5. In a shallow bowl, mix together 3/4 c. flour, salt, pepper, garlic powder, and paprika. In another bowl, combine egg and milk. In a third bowl, combine cracker crumbs and Panko crumbs.
6. Dredge pork in flour, egg wash, and then crumbs. Set on a foil-lined pan until all pork is coated.
7. Heat 1/4" oil in thick sauté pan or cast iron skillet to 350 degrees. Cook pork about 5 minutes on one side, and 3-4 minutes on the other, until golden brown. Remove to cooking rack and keep warm in low oven until ready to serve.
8. Stir butter into sauce before serving over pork.
* Serve with spaetzle noodles