PORK SCHNITZEL MEDALLIONS
In this updated version of classic pork schnitzel, thin slices of pork tenderloin are coated in Dijon-mustard-infused eggs before being breaded and fried until golden.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 20 pieces
Number Of Ingredients 10
Steps:
- Lightly flatten each piece of pork. Beat the eggs with the mustard in a flat dish. Mix the flour with salt and pepper in another flat dish. Place the breadcrumbs in another dish. Place them all side by side.
- Working in two batches, coat each piece of pork in flour, egg, and breadcrumbs.
- For each batch add 1 tablespoon butter and 1 tablespoon oil to a hot saute pan. Cook the pork until golden and cooked through, about 2 to 3 minutes per side. Wipe out the pan and repeat the process with the second batch. Drain on a rack. Serve the medallions on a platter with wedges of lemon for garnish.
PORK MEDALLIONS
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PORK SCHNITZEL MEDALLIONS WITH APPLE ENDIVE SALAD
Can you hear the sizzle? I love any kind of schnitzel, and especially these thin pork medallions that are breaded and fried to a perfect crisp. The tart salad of apple and endive provides a nice fresh counterpoint to the pork, and it's a dinner you can get on the table in just about 30 minutes!
Provided by Carla Hall
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the apple endive salad: Make the vinaigrette: Whisk together the garlic, scallion, mustard, honey, red pepper flakes, cayenne pepper, vinegar, and 1/2 teaspoon salt in a large bowl. While whisking, add 1/2 cup oil in a slow, steady stream. Season to taste with salt and pepper. Cover and refrigerate until ready to serve (see Cook's Note).
- When ready to serve, place the endive, apple, parsley, and pecans in a large bowl. Drizzle with the dressing and toss to coat completely. Serve immediately.
- For the pork schnitzel medallions: Line a cutting board with plastic wrap. Working in batches, arrange half of the pork medallions in a single layer on top of the plastic wrap. Place another piece of plastic wrap on top of the pork medallions. Pound the pork medallions with a meat mallet until 1/4 inch to 1/8 inch thick. Repeat the process with the remaining pork medallions. Place the flattened pork medallions on a sheet pan. Rub the garlic all over the pork medallions, then sprinkle lightly on both sides with salt and pepper. Let sit for 15 minutes.
- Set up three shallow dishes. Combine the flour, paprika, and cayenne pepper into one dish. Whisk together the eggs and mustard in the second dish, and place 1 cup of the panko into the third dish, reserving the remaining panko to replenish as needed.
- Dredge one pork medallion in the flour mixture, shake off the excess, then coat evenly in the egg mixture, then press into the panko so that the breadcrumbs adhere evenly all over. Place on a sheet pan. Repeat with the remaining 11 pork medallions.
- Melt 1 tablespoon of the butter in 1 tablespoon of the oil in a large 12-inch nonstick skillet over medium-high heat. Place some of the pork medallions into the pan in a single layer, being careful not to crowd them, and cook on each side until golden-brown, about 3 minutes per side. Remove to drain on a sheet pan or plate lined with paper towels and sprinkle lightly with salt. Repeat the process with the pork medallions, adding the remaining 1 tablespoon of butter and 1 tablespoon of oil as needed.
- Sprinkle the schnitzel with the chopped parsley and serve immediately with the Apple Endive Salad, garnished with the lemon wedges.
PORK SCHNITZEL WITH LEMON-CAPER CREAM
Recipe from Michaela Rosenthal, winner of The National Pork Board's "America's Favorite Family Recipes Contest" in celebration of National Eat Dinner Together Week.
Provided by Brenda.
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.
- Sprinkle both sides of medallions with lemon juice.
- Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.
- In a deep pie plate, beat the eggs and mix in the mustard.
- Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.
- Place in refrigerator for 15 minutes.
- For the cream sauce, melt the butter in a small heavy saucepan.
- Add shallots and sauté over medium heat until fragrant (approximately 2 minutes).
- Remove saucepan from heat; add the wine, chicken broth and cream.
- Return saucepan to heat and bring to a boil.
- Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.
- Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.
- Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.
- Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.
- Remove sauce from heat and stir in lemon curd & capers.
- Serve with buttered spaetzle and garnish with lemon wedges.
PORK SCHNITZEL
I love to eat out and I think that this is even better than the schnitzel we can get at our local German restaurant. I found the recipe on the RecipeSource web site.
Provided by Chippy
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pound pork to 1/4 to 1/8" thick.
- Mix 1st amount of flour with seasoned salt& pepper.
- Mix egg and milk.
- Mix the bread crumbs and paprika.
- Coat meat with flour, then dip in egg mixture and then the bread crumb mixture.
- Allow to set on a wire rack for 10 mins.
- Brown quickly on both sides in shortening in a large skillet.
- (about 2 to 3 mins per side) Remove from pan and keep warm.
- Pour broth into skillet, scraping to loosen crusty drippings.
- Blend the flour and dillweed into the sour cream.
- Stir mixture into the broth.
- Cook and stir until mixture is thickened; do not boil.
- Serve with pork.
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
PORK SCHNITZEL
Children love anything breadcrumbed and simple schnitzels won't disappoint
Provided by Emma Lewis
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Tip the sage leaves and breadcrumbs onto a plate, then mix together with a little seasoning. Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away. Then dip in the breadcrumbs until well covered. Cook or wrap in cling film or freezer bags and freeze.
- To cook, defrost completely if frozen. Place the chops on a lightly greased baking sheet and brush with a little of the butter. Cook under a medium grill for 7-10 mins until browned. Then turn over, brush with more butter and cook for a further 7 mins until crisp, browned all over and cooked through. Serve with green beans, fresh peas and some mashed potato mixed with grated cheddar.
Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.56 milligram of sodium
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