Wiener Schnitzel With Sauce

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice pork into eight 1"-thick pieces.
  • Pound each piece with a meat mallet to about 1/4" thickness.
  • Season with salt and pepper.
  • Place flour, eggs, and bread crumbs into three separate shallow dishes.
  • Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
  • Place breaded pork on a baking sheet or plate.
  • Heat oil and 3 T. butter in a large saute pan over medium-high heat.
  • Saute pork until golden brown, 2–3 minutes on each side.
  • Remove from pan and keep warm in a 200° oven.
  • Deglaze pan with wine; add lemon juice and simmer 3 minutes.
  • Add heavy cream and simmer until reduced by half, about 1 minute.
  • Off heat, whisk in butter 2 T. at a time.
  • Stir in parsley; spoon sauce over medallions.
  • Serve with lemon wedges.
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