Rach on the Radio - Schnitzel-wiches

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 to 3 tablespoons fresh thyme
• Bread and Butter pickle slices
• 4 crusty ciabatta rolls or hoagie rolls