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Gallery Baked Pork Schnitzel with White-Wine and Lemon Sauce Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 1 1/2 cups panko (Japanese breadcrumbs) 1 pork tenderloin (about 1 pound), excess fat and silver skin removed 1 cup all-purpose flour 2 large eggs, lightly beaten Coarse salt and ground pepper 3 tablespoons butter, cold, cut into small pieces 1 shallot, minced 3/4 cup dry white wine 2 tablespoons fresh lemon juice
Gallery Baked Pork Schnitzel with White-Wine and Lemon Sauce
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Gallery
Baked Pork Schnitzel with White-Wine and Lemon Sauce
Baked Pork Schnitzel with White-Wine and Lemon Sauce
Baked Pork Schnitzel with White-Wine and Lemon Sauce
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 4
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 cups panko (Japanese breadcrumbs) 1 pork tenderloin (about 1 pound), excess fat and silver skin removed 1 cup all-purpose flour 2 large eggs, lightly beaten Coarse salt and ground pepper 3 tablespoons butter, cold, cut into small pieces 1 shallot, minced 3/4 cup dry white wine 2 tablespoons fresh lemon juice
Directions
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.
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All Reviews for Baked Pork Schnitzel with White-Wine and Lemon Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Pork Schnitzel with White-Wine and Lemon Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
