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Portland Pork Schnitzel-wiches with Pinot-Blackberry Gravy


  • 1/2 cup hazelnuts, peeled, chopped toasted

  • 1 cup fine breadcrumbs

  • Flour

  • 1 1/4 pounds pork cutlets from tenderloin, pounded 1/8 inch thick

  • Salt and pepper

  • 2 eggs, beaten

  • Canola or other frying oil

  • 3 tablespoons butter

  • 1 large shallot, minced

  • 2 tablespoons flour

  • 1/2 cup pinot noir

  • 1/4 to 1/2 cup mashed blackberries

  • 1/2 cup chicken stock

  • 1/4 cup mint leaves

  • 1/2 cup flat-leaf parsley leaves

  • 2-3 tablespoons fresh thyme

  • Bread and Butter pickle slices

  • 4 crusty ciabatta rolls or hoagie rolls


Grind nuts in food processor into fine crumbs then combine with breadcrumbs in shallow dish. Line up 2 more dishes with flour and eggs alongside the breadcrumbs. Season cutlets with salt and pepper and coat in flour, egg then breadcrumbs.

Heat a shallow layer of oil in a large skillet over medium high heat. Preheat oven to 275ºF and place a metal cooling rack over a baking sheet.

Fry cutlets until golden brown in small batches, 2-3 minutes on each side. Place finished cutlets on the baking sheet and keep warm in the oven.

Melt butter in a small saucepan over medium heat. Add shallots and cook 2-3 minutes. Add flour and whisk 1 minute; whisk in wine and reduce 1 minute. Stir in blackberries and stock, season with salt and pepper, and cook to thicken.

Combine herbs and chop.

Place schnitzel on rolls slathered with some pinot blackberry gravy. Arrange a few pickles on top of the schnitzel, sprinkle with chopped herbs and set bun top in place.