Ingredients
-
-
1
-
1/2
-
1/3
-
1/4
-
2
-
1
-
1
-
2
-
-
-
-
-
-
Directions
Pork Schnitzel With Lemon-Caper Cream, Recipe from Michaela Rosenthal, winner of The National Pork Boards Americas Favorite Family Recipes Contest in celebration of National Eat Dinner Together Week., 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!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pound Pork Circles Between Pieces of Plastic Wrap to Flatten to 1/4 Inch Thickness. |
|
2
Done
|
Sprinkle Both Sides of Medallions With Lemon Juice. |
|
3
Done
|
Combine Flour and Poultry Seasoning in Shallow Dish. Coat Medallions With Flour Mixture; Shake Off Excess Flour and Set Aside. |
|
4
Done
|
in a Deep Pie Plate, Beat the Eggs and Mix in the Mustard. |
|
5
Done
|
Place Bread Crumbs in Another Pie Plate. Dip the Pork Medallions Into the Egg Mixture; Coat Well With Bread Crumbs. |
|
6
Done
|
Place in Refrigerator For 15 Minutes. |
|
7
Done
|
For the Cream Sauce, Melt the Butter in a Small Heavy Saucepan. |
|
8
Done
|
Add Shallots and Saut Over Medium Heat Until Fragrant Approximately 2 Minutes. |
|
9
Done
|
Remove Saucepan from Heat; Add the Wine, Chicken Broth and Cream. |
|
10
Done
|
Return Saucepan to Heat and Bring to a Boil. |
