PORK CUTLETS WITH LEMON AND CAPERS
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
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
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
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
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
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
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
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
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