Pork Schnitzel With Lemon-Caper Cream

“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


  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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