Pork Schnitzel With Lemon-Caper Cream

• Schnitzel
• pork tenderloin1 ounce

  cut into 1/2 inch circles (boneless loin chops work well also)

• lemon↗1⁄2

  juice of

• all-purpose flour↗1⁄3 cup
• poultry seasoning1⁄4 teaspoon
• large eggs↗2
• dijon-style mustard↗1 tablespoon
• Italian breadcrumbs↗1 cup
• canola oil or vegetable oil↗2 tablespoons

  for frying

• Lemon-Caper Cream Sauce↗
• unsalted butter↗2 tablespoons
• minced shallots2 tablespoons
• dry white wine↗1⁄3 cup
• chicken broth↗1⁄3 cup
• heavy cream↗1⁄4 cup
• cup jarred lemon curd↗1⁄4
• cup small caper, drained, room temperature↗1⁄4

Step-by-step instructions

1. 1

   Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.

2. 2

   Sprinkle both sides of medallions with lemon juice.

3. 3

   Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.

4. 4

   In a deep pie plate, beat the eggs and mix in the mustard.

5. 5

   Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.

6. 6

   Place in refrigerator for 15 minutes.

7. 7

   For the cream sauce, melt the butter in a small heavy saucepan.

8. 8

   Add shallots and sauté over medium heat until fragrant (approximately 2 minutes).

9. 9

   Remove saucepan from heat; add the wine, chicken broth and cream.

10. 10

    Return saucepan to heat and bring to a boil.

11. 11

    Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.

12. 12

    Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.

13. 13

    Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.

14. 14

    Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.

15. 15

    Remove sauce from heat and stir in lemon curd & capers.

16. 16

    Serve with buttered spaetzle and garnish with lemon wedges.