Pork Schnitzel With Lemon-Caper Cream
Ready In: 45 mins
Serves: 4
Ingredients
Schnitzel
- 1 (12 ounce) pork tenderloin, cut into 1/2 inch circles (boneless loin chops work well also)
- 1⁄2 lemon, juice of
- 1⁄3 cup all-purpose flour
- 1⁄4 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
- 1⁄4 cup heavy cream
- 1⁄4 cup jarred lemon curd
- 1⁄4 cup small caper, drained, room temperature
Directions
- Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.
- Sprinkle both sides of medallions with lemon juice.
- Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.
- In a deep pie plate, beat the eggs and mix in the mustard.
- Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.
- Place in refrigerator for 15 minutes.
- For the cream sauce, melt the butter in a small heavy saucepan.
- Add shallots and sauté over medium heat until fragrant (approximately 2 minutes).
- Remove saucepan from heat; add the wine, chicken broth and cream.
- Return saucepan to heat and bring to a boil.
- Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.
- Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.
- Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.
- Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.
- Remove sauce from heat and stir in lemon curd & capers.
- Serve with buttered spaetzle and garnish with lemon wedges.
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