Pork Schnitzel With Creamed Leeks Recipes

PORK SCHNITZEL WITH LEMON-CAPER CREAM

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.