A little twist on traditional schnitzel and a nod to our Italian heritage - Italian seasoned bread crumbs, a drizzle of beurre blanc, and a fresh squeeze of lemon.
Ingredients
- 4 boneless pork loin cutlets, about 5 ounces each
- Salt and freshly ground black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup plain fine breadcrumbs
- ⅓ cup finely grated Parmesan
- 1 teaspoon dried Italian seasoning
- Neutral oil, for shallow frying
- Lemon wedges and chopped fresh parsley, for serving
- ¼ cup dry white wine
- 2 tablespoons white wine vinegar
- 1 small shallot, finely minced
- ½ cup cold unsalted butter, cut into cubes
- 1–2 teaspoons fresh lemon juice, to taste
- Salt, to taste
Directions
- Prepare the cutlets. Pound the pork to an even ¼-inch thickness. Pat dry and season lightly with salt and pepper.
- Set up the breading. Put the flour in one shallow dish. In a second, whisk the eggs with the water. In a third, combine the breadcrumbs, Parmesan, and Italian seasoning.
- Bread the pork. Coat each cutlet in flour, shaking off the excess. Dip into the egg, then coat evenly in the breadcrumb mixture.
- Start the sauce. In a small saucepan, combine the wine, vinegar, and shallot. Simmer until only about 1 tablespoon of liquid remains. Set aside while you cook the pork.
- Fry the schnitzel. Heat about ¼ inch of oil in a large skillet over medium-high heat. Fry in batches for about 2–3 minutes per side, adjusting the heat so the Parmesan coating turns golden without burning. The pork should reach 145°F in the center, then rest for 3 minutes. Transfer to a wire rack to keep the coating crisp.
- Finish the beurre blanc. Return the reduction to very low heat. Whisk in the cold butter a few cubes at a time, letting each addition blend in before adding more. Keep the sauce warm without letting it boil. Remove from the heat and add lemon juice and salt to taste.
- Serve. Drizzle a little beurre blanc over each schnitzel just before serving. Finish with parsley and a fresh squeeze of lemon.
Suggested Sides:
Roasted tiny potatoes
Sautéed cabbage
Broccolini
French fries
