Lemony Wiener Schnitzel
"My daughter travelled to Germany last year, and kept raving about the schnitzel. I made this for her birthday."
Ingredients
Nutritional
- Serving Size: 1 (357.5 g)
- Calories 721.1
- Total Fat - 52 g
- Saturated Fat - 11.4 g
- Cholesterol - 217.6 mg
- Sodium - 315.2 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 0.5 g
- Sugars - 11.3 g
- Protein - 36.3 g
- Calcium - 43.9 mg
- Iron - 1.8 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Slice the pork into 8 pieces and then bash them with a meat mallet to about 1/4". Season with salt and pepper.
Step 2
Put the flour, eggs, and panko in three separate pie plates or other shallow dishes. Dredge each piece of pork in the flour, then eggs, then panko. Set aside on a tray or platter.
Step 3
Heat oil and 3 Tbsp. butter in a large skillet (I like heavy stainless for this) over medium-high heat. Saute the medallions until golden brown, about 2-3 minutes on each side. Remove and keep in a warm oven as you finish.
Step 4
Deglaze the skillet with the wine, and add the lemon juice. Simmer for a couple of minutes.
Step 5
Add the cream and simmer until reduced, just a minute or so longer. Remove from heat.
Step 6
You removed the pan from the heat, right? Okay, then whisk in the remaining butter, a Tbsp. or so at a time. Stir in the parsley.
Step 7
Plate the schnitzel, spoon the sauce over, and serve with lemon wedges.
Tips
No special items needed.