/rating_off.png "1 Star")
Loading...| 1 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 |
| 1. | Preheat your oven to 425°F. |
| 2. | Pound the pork with a mallet until it is 1/4 inch thick. |
| 3. | Mix flour and poultry seasoning in a shallow pan. In another shallow pan whisk eggs, lemon juice and dijon-style mustard together. In the third shallow pan, add bread crumbs. |
| 4. | Coat pork in flour mixture, then egg mixture. Finally, coat in bread crumbs. |
| 5. | Heat oil in a skillet over medium heat, add pork and cook for 3-4 minutes on each side until fully cooked. |
| 6. | Remove pork from skillet and place it on a lined baking sheet. Bake it for 2-3 minutes until it is fully cooked. |
This dish is simple, healthy and can be made relatively quickly.
The lemon-caper cream provides a refreshing light flavor to the juicy pork schnitzel.
The dish can be a bit messy to make with the three-step coating process.
The breading can burn if cooked for too long.
Lean pork is a great source of protein, vitamins and minerals that help maintain strong bones, teeth and muscles.
The lemon and caper used in this recipe provide Vitamin C and antioxidants.
Leave a Reply