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.

---

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 saut over medium heat until fragrant.

---

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.

---

Trans.

---

Ingredients

---

pork tenderloin, lemon, juice of, all-purpose flour, poultry seasoning, eggs, dijon-style mustard, italian breadcrumbs, canola oil, unsalted butter, shallots, dry white wine, chicken broth, heavy cream, lemon curd, small caper