Pork Schnitzel With Lemon-Caper Cream |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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:
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 |
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:
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.
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