Pork Schnitzel with Lemon Cream Sauce
While I usually try to cook low carb and gluten free, sometimes I give in to a craving. Today, I was craving pork schnitzel. This is a dish I fell in love with while living in Nebraska. So what is schnitzel? It is a dish consisting of meat pound thin and fired in a fat such as olive oil, butter, or combination of both.
I prefer to make schnitzel using pork tenderloin and cutting it into 2 inch thick medallions that then cut pounded until they are 1/2 inch thick. Once they are pounded out, they get dipped in beaten egg and dredged through a mixture of bread crumbs and parmesan cheese.
I like to fry my schnitzel in a combination of olive oil and butter (in equal quantities) a few at a time. I always avoid overcrowding my pan as it brings down the temperature of the pan. For this, we want the pan and grease pretty hot. Allow the cutlas to fry for approximately 3-4 minutes per side. You want to achieve a nice golden brown coating. However, be careful not to let them burn.
Now, schnitzel is delicious enough to eat as is. However, I wanted to dress it up a bit. I decided to make a lemon cream sauce to pour over the cutlets. I have to say, the combination was spectacular. This was confirmed by my husband.
Lemon Cream Sauce
While you are frying your schnitzel, begin your sauce. This way everything will be done at the same time. My cream sauce starts with butter, red pepper flakes, and capers. Next, I add in chicken broth and corn starch. Once it has started to thicken, I add in fresh squeezed lemon followed by cream. When finished you should have a sauce that it thick enough that it sticks to your spoon.
I like to serve two pieces of schnitzel per person and generously spoon the sauce of each plate. We opted to eat ours with a side salad as this is heavier in carbs that we normally eat. If you are not concerned with carbs, I know that this would be amazing with a said of mashed potatoes or maybe some orzo. This would be a great recipe to serve with it: http://diethood.com/garlic-butter-asparagus-pasta/?crlt.pid=camp.X9JdQidTNk1K
I would love to hear from you if you have any questions or comments. And as always, happy cooking and gardening!