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    You are in: Home / Recipes / Pork Schnitzel With Lemon-Caper Cream Recipe
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    Pork Schnitzel With Lemon-Caper Cream

    Pork Schnitzel With Lemon-Caper Cream. Photo by diner524

    1/1 Photo of Pork Schnitzel With Lemon-Caper Cream

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Schnitzel

    Lemon-Caper Cream Sauce

    Directions:

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

    Ratings & Reviews:

    • on May 26, 2010

      55

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Pork Schnitzel With Lemon-Caper Cream

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.0
     
    Calories from Fat 245
    49%
    Total Fat 27.2 g
    41%
    Saturated Fat 10.4 g
    52%
    Cholesterol 197.8 mg
    65%
    Sodium 931.1 mg
    38%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.3 g
    9%
    Protein 27.0 g
    54%

    The following items or measurements are not included:

    lemon curd

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