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.
White Wine Butter Sauce
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.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
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
White Wine Butter Sauce
1/4 cup dry white wine
2 tablespoons lemon juice
1/4 cup heavy cream
5 tablespoons butter
Salt
Pepper
Directions:
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.
White Wine Butter Sauce
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.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.