Pork Schnitzel Medallions Recipes

PORK SCHNITZEL

Steps:

• Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
• Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
• Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
• Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.

PORK SCHNITZEL MEDALLIONS WITH APPLE ENDIVE SALAD

Steps:

• For the apple endive salad: Make the vinaigrette: Whisk together the garlic, scallion, mustard, honey, red pepper flakes, cayenne pepper, vinegar, and 1/2 teaspoon salt in a large bowl. While whisking, add 1/2 cup oil in a slow, steady stream. Season to taste with salt and pepper. Cover and refrigerate until ready to serve (see Cook's Note).
• When ready to serve, place the endive, apple, parsley, and pecans in a large bowl. Drizzle with the dressing and toss to coat completely. Serve immediately.
• For the pork schnitzel medallions: Line a cutting board with plastic wrap. Working in batches, arrange half of the pork medallions in a single layer on top of the plastic wrap. Place another piece of plastic wrap on top of the pork medallions. Pound the pork medallions with a meat mallet until 1/4 inch to 1/8 inch thick. Repeat the process with the remaining pork medallions. Place the flattened pork medallions on a sheet pan. Rub the garlic all over the pork medallions, then sprinkle lightly on both sides with salt and pepper. Let sit for 15 minutes.
• Set up three shallow dishes. Combine the flour, paprika, and cayenne pepper into one dish. Whisk together the eggs and mustard in the second dish, and place 1 cup of the panko into the third dish, reserving the remaining panko to replenish as needed.
• Dredge one pork medallion in the flour mixture, shake off the excess, then coat evenly in the egg mixture, then press into the panko so that the breadcrumbs adhere evenly all over. Place on a sheet pan. Repeat with the remaining 11 pork medallions.
• Melt 1 tablespoon of the butter in 1 tablespoon of the oil in a large 12-inch nonstick skillet over medium-high heat. Place some of the pork medallions into the pan in a single layer, being careful not to crowd them, and cook on each side until golden-brown, about 3 minutes per side. Remove to drain on a sheet pan or plate lined with paper towels and sprinkle lightly with salt. Repeat the process with the pork medallions, adding the remaining 1 tablespoon of butter and 1 tablespoon of oil as needed.
• Sprinkle the schnitzel with the chopped parsley and serve immediately with the Apple Endive Salad, garnished with the lemon wedges.

PORK SCHNITZEL MEDALLIONS

Steps:

• Lightly flatten each piece of pork. Beat the eggs with the mustard in a flat dish. Mix the flour with salt and pepper in another flat dish. Place the breadcrumbs in another dish. Place them all side by side.
• Working in two batches, coat each piece of pork in flour, egg, and breadcrumbs.
• For each batch add 1 tablespoon butter and 1 tablespoon oil to a hot saute pan. Cook the pork until golden and cooked through, about 2 to 3 minutes per side. Wipe out the pan and repeat the process with the second batch. Drain on a rack. Serve the medallions on a platter with wedges of lemon for garnish.