Baked Pork Schnitzel With White Wine And Lemon Sauce Recipes

LEMONY PORK PICCATA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
• Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
• Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
• Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
• Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.

BUTTER SCHNITZEL

Steps:

• Pound the pork chops with a spiked meat mallet until 1/4 inch thick; set aside. In a large bowl, combine the bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press the pork into the crumbs to bread thoroughly; set aside.
• Melt butter in a large saucepan over medium-high heat. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in the wine and sliced mushrooms. Allow to simmer and cook until the mushrooms have softened, about 10 minutes. Stir together the cornstarch and water, then add to the mushroom sauce. Simmer until the sauce has thickened, then remove from the heat and set aside.
• Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.

PORK SCHNITZEL WITH SAUCE

Steps:

• Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.

PORK SCHNITZEL WITH DIPPING SAUCE

Steps:

• Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.
• Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.
• Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Place the pork chops in a warm oven to keep warm.
• Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.

SHEET-PAN CRISPY PORK SCHNITZEL

Steps:

• Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.
• Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.
• Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.
• Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.

PORK SCHNITZEL WITH TOMATO & CAPER SAUCE

Steps:

• Season the pork all over. Mix the crumbs, cheese and sage on a plate. Pour the egg onto another plate and mix in some salt and pepper. Dip the escalopes first in the egg, then into the crumbs, pressing them on to coat evenly. They can be chilled for up to 24 hrs at this stage.
• Pour boiling water over the tomatoes, leave for 1 min, then drain and peel. Quarter, scoop out and discard the seeds, then chop the flesh. Put the tomatoes into a small pan with 1 tbsp of the oil, salt and pepper. Bring to the boil, then simmer for 2-3 mins. Throw in the capers and keep warm.
• Heat 2 tbsp oil in a small pan, throw in the sage leaves and fry until they start to crisp, 1-2 mins, then scoop out and drain on kitchen paper. Heat remaining 2 tbsp of oil in a frying pan, add pork and fry until browned (lift up a corner with tongs to check). Flip over and cook for 3-4 mins until done. Scatter with sage leaves, and serve with lemon wedges and the tomato sauce on the side.

WIENER SCHNITZEL WITH PORK

Steps:

• Heat the oven to 200 degrees while you prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
• Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees. Working in batches to avoid crowding pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
• Pour off and discard oil remaining in skillet, then wipe clean with paper towels. Working in batches again if necessary, melt the butter in the same skillet over medium heat until sizzling. Set pan-fried cutlets in the pan to coat one side with butter, then quickly flip to coat the other side.
• Arrange the cutlets on a platter, sprinkle with chopped parsley and serve with lemon wedges.

PORK SCHNITZEL WITH LEMON-CAPER CREAM

Steps:

• 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.

GARLIC-LEMON PORK

Steps:

• Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
• Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
• Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.