Pork Schnitzel with Oktoberfest Gravy

Schnitzel:
- 1 medium pork tenderloin cut into 1 inch thick medallions - pounded thin.
- 1/4 cup flour
1 egg beaten
1 cup bread crumbs
1 cupo olive oil

Gravy:
- Half stick butter.
- 1 shallot diced
12 oz GLB Oktoberfest
salt and pepper to taste

Season pork with s/p. Lightly dust pork with a portion of flour. Mix egg with floured pork, then coat with bread crumbs to make schnitzel. In deep saute pan over medium-low heat, melt butter. Add shallots and stir in drippings from pork. Cook for 4 minutes or until shallots are soft.

Whisk in remaining flour and scrape up pan drippings. When flour is evenly whisked - add GLN and s/p. Cook over medium heat for two minutes, whisking.

While making gravy - finish cooking pork in oven at 350 degrees for no more than 5 minutes.
Serve gravy over schnitzel with mashed potatoes or cabbage.

Serves 5

Source : great lakes brewery newsletter Fall 2012