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Pork Loin Schnitzel
Serves 6
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Ingredients:
| 1 Lemon garlic marinated pork loin filet or tenderloin |
| Flour, for dredging |
| Egg wash, 2eggs mixed with 1/4 cup milk |
| 2 cups crushed Ritz or Townhouse crackers, for coating |
| Vegetable oil, for frying |
| White Wine Butter Sauce, (see recipe below) |
| 1/4 cup chopped fresh chives, for garnish |
- Pat pork loin/tenderloin dry with paper towels. Slice into 1/4 inch thick slices. Dredge pork slices first in flour, shaking off excess, then egg wash, then crushed cracker crumbs. Preheat large skillet over medium-high heat.
- Fill with about 1/2 inch vegetable oil. Fry about 6 slices at a time, about 3 minutes per side or until golden brown and crispy.
- Meanwhile, make the White Wine Butter Sauce as directed below.
- Serve each person 2 schnitzels and top with white wine butter sauce; garnish with fresh chopped chives.
| 1/4 cup dry white wine |
| 2 tablespoons lemon juice |
| 1/4 cup heavy cream |
| 5 tablespoons butter |
| Salt |
| Pepper |
- In a small sauce pan, combine wine and lemon juice. Simmer for 3 minutes; add cream, and reduce liquids by half (about 1 minute).
- Remove from heat and whisk in butter, 2 tablespoons at a time. Season, to taste with salt and pepper.
| Course: | Dinner |
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