Pork Schnitzel With Lemon-Caper Cream

Total Time
45mins
Prep 20 mins
Cook 25 mins

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.

Ingredients Nutrition

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.
Most Helpful

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

bigbadbrenda May 26, 2010

Great recipe, restaurant quality, my wife and I make this quite often, when we make it for friends they all want the recipe, We double or triple the sauce though because it is delicious

Bill K. February 01, 2016

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!

CIndytc November 09, 2010