Recipe Details

Pork Schnitzel with Lemon-Caper Cream

Prep Time: 10 minutes
Cook Time: 25 minutes
Marinating Time: 15 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pork tenderloin, (12-ounce), cut into 1/2-inch medallions
Juice of 1/2 lemon
1/3 cup flour
1/4 teaspoon poultry seasoning
2 large eggs
1 tablespoon Dijon-style mustard
1 cup bread crumbs, Italian-seasoned
2 tablespoons canola oil, OR vegetable oil, for frying

Lemon-Caper Cream Sauce:

2 tablespoons butter
2 tablespoons shallots, minced
1/3 cup dry white wine
1/3 cup chicken broth
1/4 cup heavy cream
1/4 cup lemon curd
1/4 cup capers, drained and at room temperature

Cooking 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.

Serves 4.

Sauce makes 1 cup

Serving Suggestions

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.

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Sauteing

COOKING BASICS:
1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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Very good
by Roberta 01/17/2010
I have made this twice and we all love it. The sauce is great and very tasty