Best 4 Pork Schnitzel With Lemon Caper Cream Recipes

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PORK CUTLETS WITH LEMON AND CAPERS



Pork Cutlets With Lemon and Capers image

Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than you'd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, it's an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.

Provided by David Tanis

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 slices center cut pork loin, 1/2-inch thick and about 4 ounces each
Salt and pepper
1 1/2 cups soft bread crumbs, divided 1/2 cup flour
2 eggs, lightly beaten
1/2 cup roughly chopped parsley
Zest of 1 lemon
1 tablespoon capers, rinsed and roughly chopped
2 eggs, hard-cooked for 8 minutes, cooled and peeled
Olive oil, for frying
Lemon wedges

Steps:

  • With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
  • Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
  • Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
  • Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
  • Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams

BAKED PORK SCHNITZEL WITH WHITE-WINE AND LEMON SAUCE



Baked Pork Schnitzel with White-Wine and Lemon Sauce image

For the most succulent schnitzel, pound the tenderloin as thin as possible without tearing it. Toasting the panko ensures a golden brown crust without frying.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 9

1 1/2 cups panko (Japanese breadcrumbs)
1 pork tenderloin (about 1 pound), excess fat and silver skin removed
1 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and ground pepper
3 tablespoons butter, cold, cut into small pieces
1 shallot, minced
3/4 cup dry white wine
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350 degree. Spread panko on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing once halfway through. Set panko aside, and increase oven temperature to 450 degrees.
  • Cut pork crosswise into 4 equal pieces. Without cutting all the way through, split each piece in half horizontally, opening it like a book. One at a time, place a piece of pork inside a resealable plastic bag. Using a meat mallet or the bottom of a heavy pan, pound pork into a very thin cutlet.
  • Place flour, eggs, and toasted panko in separate shallow bowls; season each with salt and pepper. Dredge pork in flour (shake off excess), dip in eggs (allowing excess to drip off), and dredge in panko, pressing to adhere; place on rimmed baking sheet. Bake, without turning, until pork is cooked through, 10 to 12 minutes, rotating sheet halfway through.
  • Meanwhile, in a small saucepan, melt 1 tablespoon butter over medium. Add shallot, and cook until softened, 3 to 4 minutes. Add wine, and simmer until almost evaporated, about 4 minutes. Remove from heat; stir in lemon juice and remaining 2 tablespoons butter; season with salt and pepper. Serve pork with sauce on the side.

PORK SCHNITZEL WITH LEMON-CAPER CREAM



Pork Schnitzel With Lemon-Caper Cream image

Recipe from Michaela Rosenthal, winner of The National Pork Board's "America's Favorite Family Recipes Contest" in celebration of National Eat Dinner Together Week.

Provided by Brenda.

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 (12 ounce) pork tenderloin, cut into 1/2 inch circles (boneless loin chops work well also)
1/2 lemon, juice of
1/3 cup all-purpose flour
1/4 teaspoon poultry seasoning
2 large eggs
1 tablespoon dijon-style mustard
1 cup Italian breadcrumbs
2 tablespoons canola oil or 2 tablespoons vegetable oil, for frying
2 tablespoons unsalted butter
2 tablespoons minced shallots
1/3 cup dry white wine
1/3 cup chicken broth
1/4 cup heavy cream
1/4 cup jarred lemon curd
1/4 cup small caper, drained, room temperature

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.

PORK WITH PARMESAN COATING SCHNITZEL



Pork With Parmesan Coating Schnitzel image

Lightly flavoured with lemon, oregano and parmesan, a nice blend of flavours. The secret step to these is the chilling for at least 20mins before cooking. This helps the crumbs to dry out a little resulting in a crispy finish that has stuck to the meat. I sometimes cook these in a single layer in a shallow baking dish on the lower rack of my oven, turning them once. (It's like using the baking dish as a large frying pan so that they can be cooked all at the same time.)

Provided by Jen T

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork schnitzels
1/4 cup dry breadcrumbs
1 teaspoon dried oregano
2 tablespoons parmesan cheese (finely grated)
1 tablespoon parsley (finely chopped)
2 eggs (lightly beaten)
1 cup dried breadcrumbs
oil (for frying) or butter (for frying)
4 lemon wedges, for serving

Steps:

  • Combine the first measure of breadcrumbs, oregano, parsley and parmesan in a shallow dish and mix well.
  • In another shallow dish place the beaten eggs.
  • In a third shallow dish put the second measure of breadcrumbs.
  • Coat the schnitzels both sides with the plain breadcrumbs.
  • Dip into the beaten egg and then coat with the herb and cheese breadcrumb mix.
  • Lay the coated schnitzels on a flat tray or plate in a single layer and chill in the refrigerator for at least 20mins. Do not skip this step!
  • Heat the oil or butter or a mix of both in a large frying pan and cook the schnitzels for 3-5 minutes on each side, until golden and cooked through.
  • Serve with a fresh lemon wedge to squeeze extra juice over if desired.
  • *Note -- Prep time includes chilling time.

Nutrition Facts : Calories 184.8, Fat 5.1, SaturatedFat 1.6, Cholesterol 108, Sodium 321.3, Carbohydrate 26.3, Fiber 2.3, Sugar 2.3, Protein 8.8

Tips:

  • To make the perfect schnitzel, use a thin cut of pork loin or pork shoulder. The meat should be about 1/4-inch thick.
  • Season the meat generously with salt and pepper before dredging it in flour, eggs, and breadcrumbs.
  • Use a heavy-bottomed skillet to fry the schnitzel. This will help to prevent the meat from sticking to the pan and will also help to create a crispy crust.
  • Fry the schnitzel over medium-high heat. This will help to cook the meat through quickly without overcooking it.
  • Serve the schnitzel immediately with your favorite sides. Some popular sides for schnitzel include mashed potatoes, sauerkraut, or green beans.

Conclusion:

Pork schnitzel is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make the perfect schnitzel every time. So what are you waiting for? Give this recipe a try today!

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