Ingredients

4 servings

　　

Add

8 slices center-cut bacon, chopped into 1-inch pieces

　　1 medium yellow onion, thinly sliced

　　1/2 pound white mushrooms, thinly sliced

　　2 tablespoons all-purpose flour

　　2 cups chicken stock or broth

　　2 to 3 tablespoons finely chopped fresh flat-leaf parsley leaves (a handful)

　　1/2 cup cornichon or baby gherkin pickles, chopped

　　

Step 1

Prepare the schnitzel and cabbage as directed in the master recipe, #132. When all of the schnitzels are cooked, wipe the skillet clean and return the pan to medium-high heat. Add the bacon and cook until crisp and brown. Drain on paper towels, reserving a tablespoon or so of the rendered fat in the pan. Add the onions and mushrooms and cook for 5 minutes. Season the veggies with salt and pepper. Add the flour and cook for a minute longer, then whisk in the stock and thicken a bit, 2 minutes. Add the parsley, adjust the seasonings in the gravy, and remove from the heat.

　　

Step 2

Top the schnitzel with lemon, the mushroom and onion gravy, crispy bacon bits, and chopped pickles and serve with the seared cabbage alongside. Pass rye or pumpernickel bread and sweet butter at the table.

　　Rachael Ray 365: No Repeats