If you can't get to a beerhall to celebrate Oktoberfest, just invite a few friends over, put on your lederhosen or dirndl and serve this schitzel alongside Steam Whistle Pilsner.
Steam Whistle Mustard Sauce
Make a reduction by putting Steam Whistle Pilsner and shallots in a medium saucepan over medium heat and boiling slowly until reduced by half, about 10 minutes. Add chicken broth and mustard. Boil down to 1-1/2 cups of liquid, about 10 more minutes. Start on the pork as the sauce is boiling. Turn off heat after the sauce has reduced and let cool.
Pork tenderloin schnitzel
Preheat oven to 150 F.
Working with a few medallions at a time, place in a plastic bag and pound to about a 1/4" thick using a meat mallet. Repeat until all medallions are complete. Set them aside on a plate.
Set up the dredging station. Put the flour on a plate. Place eggs in a separate shallow bowl. Put crumbs in the food processor along with the parsley, pecans and brown sugar. Process until mixture is finely chopped, then transfer onto another plate.
Dredge tenderloin in flour and shake off the excess. Dip both sides in eggs. Then, dip the tenderloin into breadcrumb mixture and coat both sides. Set aside. Repeat until each medallion is coated and ready to sauté.
Working in batches, add 3 tablespoons of olive oil to large sauté pan over medium to medium-high heat. Place the coated pieces of tenderloin in the pan and sauté until both sides are golden brown, about 6 minutes in total. As batches are completed, place the browned pieces onto a heat proof sheet and put it in the oven to keep warm. The meat will continue to cook while it's warming.
To assemble, add the cream to the sauce and heat on medium-high until it starts to bubble. Reduce heat to low to keep sauce warm until the meal is ready. Drizzle sauce over medallions.