Pork Schnitzel With Lemon-Caper Cream

Brenda.'s Note:

Recipe from Michaela Rosenthal, winner of The National Pork Board’s “America’s Favorite Family Recipes Contest” in celebration of National Eat Dinner Together Week.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

Schnitzel

• 1 (12 ounce) pork tenderloins , cut into 1/2 inch circles (boneless loin chops work well also)
• ½ lemon, juice of
• 1⁄3; cup all-purpose flour
• ¼ teaspoon poultry seasoning
• 2 large eggs
• 1 tablespoon dijon-style mustard
• 1 cup Italian breadcrumbs
• 2 tablespoons canola oil or 2 tablespoons vegetable oil , for frying

Lemon-Caper Cream Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons minced shallots
• 1⁄3; cup dry white wine
• 1⁄3; cup chicken broth
• ¼ cup heavy cream
• ¼ cup jarred lemon curd
• ¼ cup small caper , drained, room temperature

Directions:

1. Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.
2. Sprinkle both sides of medallions with lemon juice.
3. Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.
4. In a deep pie plate, beat the eggs and mix in the mustard.
5. Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.
6. Place in refrigerator for 15 minutes.
7. For the cream sauce, melt the butter in a small heavy saucepan.
8. Add shallots and sauté over medium heat until fragrant (approximately 2 minutes).
9. Remove saucepan from heat; add the wine, chicken broth and cream.
10. Return saucepan to heat and bring to a boil.
11. Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.
12. Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.
13. Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.
14. Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.
15. Remove sauce from heat and stir in lemon curd & capers.
16. Serve with buttered spaetzle and garnish with lemon wedges.

Reviews

[CIndytc]

This was fantastic! Sure glad I did 2 tenderloins and doubled the sauce...We loved it! I will be putting this recipe in my Faves for 2010!

[mersaydees]

What a fantastic schnitzel, and I abosolutely love cooking with capers! This is fine-dining, for certain! Thanks, Brenda! Made to honor the recent passing of Brenda's mother.

[bigbadbrenda]

This was a keeper we both enjoyed it. I had a few pieces left over and figured that we could have them for lunch , but no we ate them. I served this with buttered small potatoes and warm spinach salad.The balance of the sauce I will use for some fish. Thanks for posting. Made for zwt6 for the Xtra hot dishes