Crispy Pork Schnitzel with Lemony Herb Sauce
Experience the classic flavors of Central Europe with this delightful Crispy Pork Schnitzel. Tender pork loin medallions are pounded thin, breaded to perfection, and fried until golden brown, offering a satisfying crunch with each bite. The accompanying Lemony Herb Sauce, enriched with dry white wine, fresh lemon juice, and cream, elevates this dish to a culinary masterpiece. Perfect for family dinners or entertaining guests, serve with a side of fresh greens and lemon wedges for a bright, flavorful experience.
4
Servings
338
Calories
14
Ingredients
Ingredients
pork loin
1 lb (trimmed and cut into 8 pieces)
salt
to taste
pepper
to taste
all-purpose flour
1/2 cup
eggs
3 (beaten)
fresh breadcrumbs
2 cups
vegetable oil
3 tablespoons
unsalted butter
3 tablespoons
dry white wine
1/4 cup
fresh lemon juice
2 tablespoons
heavy cream
2 tablespoons
unsalted butter
6 tablespoons
chopped fresh parsley
2 tablespoons
lemon wedges
4 (for serving)
Instructions
1
Begin by preheating your oven to 200°F (95°C) to keep the schnitzels warm after cooking.
2
Slice the pork loin into eight 1-inch thick medallions. Use a meat mallet to pound each piece down to about 1/4 inch thick for tender results.
3
Generously season both sides of the pork with salt and pepper.
4
Setup three shallow dishes: place the flour in one, the beaten eggs in the second, and the fresh breadcrumbs in the third.
5
Dredge each pork medallion first in flour, ensuring it is lightly coated, then dip it into the beaten eggs, and finally cover it with breadcrumbs, pressing gently to adhere the crumbs.
6
Arrange the breaded pork on a baking sheet or plate as you work.
7
In a large sauté pan, heat the vegetable oil and 3 tablespoons of unsalted butter over medium-high heat until hot.
8
Carefully add the breaded pork to the pan in batches. Sauté for 2 to 3 minutes on each side until golden brown and cooked through. Remove the schnitzels from the pan and keep them warm in the preheated oven.
9
For the sauce, carefully deglaze the hot pan with white wine, scraping up any brown bits, and allow it to simmer for about 3 minutes.
10
Stir in the fresh lemon juice and cream, allowing the mixture to simmer until reduced by half, approximately 1 minute.
11
Remove the pan from heat and whisk in the additional 6 tablespoons of butter, 2 tablespoons at a time, until the sauce is smooth and creamy.
12
Lastly, stir in the chopped parsley for a burst of freshness.
13
Serve the crispy pork schnitzels on plates, generously spooning the lemony herb sauce over them. Present with lemon wedges on the side for squeezing over the dish.
Nutrition Information
21.2g
Fat
20.5g
Carbs
15.8
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Pork Schnitzel?
Crispy Pork Schnitzel is a classic Central European dish featuring tender pork loin medallions that are pounded thin, breaded, and fried until golden brown.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What is the calorie count per serving?
Each serving contains approximately 338 calories.
How thin should I pound the pork loin medallions?
You should use a meat mallet to pound each medallion down to about 1/4 inch thick for the best results.
What temperature should the oven be set to for keeping the schnitzels warm?
Preheat your oven to 200°F (95°C) to keep the cooked schnitzels warm while you prepare the sauce.
What are the three components of the breading station?
The three dishes should contain all-purpose flour, beaten eggs, and fresh breadcrumbs.
How much pork loin is required for this recipe?
The recipe calls for 1 lb of pork loin, trimmed and cut into 8 pieces.
What type of wine is recommended for the lemony herb sauce?
A dry white wine is recommended for deglazing the pan and creating the sauce.
How long should I fry the schnitzels on each side?
Sauté the breaded pork for 2 to 3 minutes on each side until they are golden brown and cooked through.
What ingredients are needed for the lemony herb sauce?
The sauce consists of dry white wine, fresh lemon juice, heavy cream, unsalted butter, and chopped fresh parsley.
How many eggs are used for breading?
Three beaten eggs are needed for the breading process.
Is butter used for frying the pork?
Yes, 3 tablespoons of unsalted butter are used along with vegetable oil for frying.
How much fat is in a single serving?
Each serving contains 21.2g of fat.
What is the protein content of this dish?
This recipe provides 15.8g of protein per serving.
How many carbohydrates are in a serving?
There are 20.5g of carbohydrates per serving.
What is the final step for making the sauce creamy?
Remove the pan from heat and whisk in 6 tablespoons of butter, 2 tablespoons at a time, until smooth.
Should I season the pork before breading?
Yes, generously season both sides of the pork with salt and pepper before starting the breading process.
What type of breadcrumbs are suggested?
The recipe specifies using 2 cups of fresh breadcrumbs for the coating.
How long do I simmer the wine when making the sauce?
Simmer the white wine for about 3 minutes after deglazing the pan.
What is the purpose of reducing the cream and lemon juice mixture?
Simmering until reduced by half concentrates the flavors and thickens the base of the sauce.
How much lemon juice is used in the sauce?
The recipe requires 2 tablespoons of fresh lemon juice.
How much parsley should I add?
Add 2 tablespoons of chopped fresh parsley at the very end for freshness.
What should I serve with the schnitzel?
Serve the schnitzel with the sauce spooned over it, accompanied by lemon wedges and fresh greens.
How much flour is needed for dredging?
You will need 1/2 cup of all-purpose flour.
How much oil is used for frying?
3 tablespoons of vegetable oil are used to sauté the pork.
How many ingredients total are in this recipe?
There are 14 distinct ingredients listed for this dish.
Is there any fiber or sugar in the nutritional facts?
The nutritional data for fiber and sugar is not provided for this specific recipe.
What is the main cooking method used for the meat?
The meat is breaded and then sautéed/fried in a large pan over medium-high heat.
Can I use salted butter?
The recipe specifically calls for unsalted butter to better control the salt levels in the sauce.
What culture is this dish associated with?
This dish is associated with Central European cuisine, specifically mentioned as a variation of Wiener Schnitzel.