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Wiener Schnitzel

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Wiener Schnitzel 0 Picture

Ingredients

  • 1 lb. pork tenderloin, trimmed
  • Salt & pepper
  • 1/2 cup AP flour
  • 3 eggs, beaten
  • 2 cups fresh bread crumbs
  • 3 T. veg. oil
  • 9 T. butter, divided
  • 1/4 cup white wine
  • 2 T. lemon juice
  • 2 T. cream
  • 2 T. chopped fresh parsley

Details

Preparation

Step 1

Preheat oven to 200.

Slice pork into (8) 1 inch thick pieces. Pound each piece with a meat mallet to 1/4" thick and season with salt & pepper.

Place flour, eggs and bread crumbs into 3 separate shallow dishes. Dredge each cutlet first in flour, then eggs, then crumbs. Set breaded cutlets aside on baking sheet.

Heat oil and 3 T. butter in saute pan over med-high.

Saute cutlets until golden brown,, 2-3 min. per side; remove from pan and keep warm in oven.

Deglaze pan with wine, add lemon juice and simmer 3 minutes. Add cream and simmer until reduced by half, about 1 min.

Off heat, whisk in 6 T. butter, 2 T. at a time. Stir in parsley and spoon sauce over cutlets.

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