Ingredients
- 1 pound pork loin
- Salt and pepper
- 1/2 cup all purpose flour
- 3 eggs, beaten
- 2 cups panko (you can use fresh breadcrumbs, but I love my panko)
- 3 tablespoons canola oil
- 3 tablespoons butter
- 1/4 cup dry white wine
- 2 tablespoons lemon juice (use fresh, it makes a difference)
- 2 tablespoons whipping cream
- 6 tablespoons butter
- 2 tablespoons parsley, chopped (omit if you're going to use dried, it makes a difference)
- 1 lemon, quartered
How to Make
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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.
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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.
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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.
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Step 4: Deglaze the skillet with the wine, and add the lemon juice. Simmer for a couple of minutes.
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Step 5: Add the cream and simmer until reduced, just a minute or so longer. Remove from heat.
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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.
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Step 7: Plate the schnitzel, spoon the sauce over, and serve with lemon wedges.
We hope you enjoy this recipe!
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