Pork Schnitzel with Lemon-Caper Cream
Prep Time: 10 minutes
Cook Time: 25 minutes
Marinating Time: 15 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
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
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.
Sauce makes 1 cup
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.