Pork Schnitzel with Lemon-Caper Cream

Suggested Piece: 11” Skillet & Small Skillet

Ingredients

Schnitzel
1 – 12 oz pork tenderloin, cut into ½ inch circles (boneless loin chops work well also)
½ lemon (#1 cone)
1/3 cup all-purpose flour
¼ tsp poultry seasoning
2 large eggs
1 tbsp Dijon-style mustard
1 cup Italian breadcrumbs
Cooking spray

Lemon-Caper Cream Sauce

2 tbsp unsalted butter
2 tbsp minced shallots
1/3 cup dry white wine (i.e. chardonnay)
1/3 cup chicken broth
¼ cup heavy cream
¼ cup jarred lemon curd
¼ cup small capers, drained, room temperature

Directions

Pound pork circles between pieces of plastic wrap to flatten to ¼ 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 and set aside. In a deep pie plate, beat the eggs and mix in the mustard. Place breadcrumbs in another pie plate. Dip the pork medallions into the egg mixture; then into the breadcrumb pie plate, coat well with breadcrumbs. For cream sauce, melt the butter in the small skillet. Add shallots and sauté over medium heat until fragrant (approx. 2 min.). Remove skillet from heat; add the wine, chicken broth and cream. Return skillet to heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 12-15 min. to reduce by half. Meanwhile, coat large skillet with cooking spray. Add half of the medallions; fry over medium-high heat on both sides for ½ min. or until no longer pink. Transfer to a plate and cover with 11” skillet lid. Repeat with remaining medallions. Remove sauce from heat and stir in lemon curd and capers. Serve with buttered spaetzle and garnish with lemon wedges.