Baked Pork Schnitzel with White-Wine and Lemon Sauce

Baked Pork Schnitzel with White-Wine and Lemon Sauce

recipe image

For the most succulent schnitzel, pound the tenderloin as skinny as attainable with out tearing it. Toasting the panko ensures a golden brown crust with out frying.


  • 1 ½ cups panko (Eastern breadcrumbs)

  • 1 pork tenderloin (about 1 pound), extra elephantine and silver skin eliminated

  • 1 cup all-unbiased flour

  • 2 mountainous eggs, frivolously overwhelmed

  • Uncouth salt and ground pepper

  • 3 tablespoons butter, cool, decrease into tiny objects

  • 1 shallot, minced

  • ¾ cup dry white wine

  • 2 tablespoons fresh lemon juice


  1. Preheat oven to 350 degree. Unfold panko on a rimmed baking sheet. Bake unless golden, 10 to 12 minutes, tossing as soon as halfway by. Procedure panko aside, and amplify oven temperature to 450 degrees.

  2. Minimize pork crosswise into 4 equal objects. Without cutting the total manner by, atomize up every fragment in half horizontally, opening it cherish a book. One at a time, pickle a fraction of pork within a resealable plastic obtain. The use of a meat mallet or the underside of a heavy pan, pound pork into a truly skinny cutlet.

  3. Pickle flour, eggs, and toasted panko in separate shallow bowls; season every with salt and pepper. Dredge pork in flour (shake off extra), dip in eggs (permitting extra to drip off), and dredge in panko, urgent to adhere; pickle on rimmed baking sheet. Bake, with out turning, unless pork is cooked by, 10 to 12 minutes, rotating sheet halfway by.

  4. Meanwhile, in a tiny saucepan, melt 1 tablespoon butter over medium. Add shallot, and cook dinner unless softened, 3 to 4 minutes. Add wine, and simmer unless practically evaporated, about 4 minutes. Do away with from warmth; plod in lemon juice and closing 2 tablespoons butter; season with salt and pepper. Wait on pork with sauce on the facet.

On the muse appeared: Day after day Meals, December 2007

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