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."
photo by diner524
- Ready In:
- 45mins
- Ingredients:
- 15
- 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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Reviews
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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 -
Great recipe, restaurant quality, my wife and I make this quite often, when we make it for friends they all want the recipe, We double or triple the sauce though because it is delicious -
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! -
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. -
What a tasty schnitzel!! I made this as written to serve one but made enough sauce for two, as I was serving it over pasta. I was surprised how sweet it was, guess I didn't realize how sweet lemon curd is!! Would definitely make this again, but maybe sub fresh lemon juice for the curd, as I like it tart!! But the curd sure made it easy to make the sauce. Thanks for sharing the recipe. Made for ZWT6.
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Tweaks
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This was my first time ever having schnitzel and I've sure been missing out all these years :) Lovely sauce! It was a little bit sweeter than I had pictured it would be, but it complemented the capers nicely. Thought I had a shallot but did not, so I subbed garlic instead. Thanks for a delicious recipe Brenda! Made for ZWT6.
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