Schnitzel and Cream Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions Add enough oil to cover the bottom of a 10 or 12" heavy bottom pan (preferably cast iron), and heat to medium-high heat. Trim the pork chops of any fat and then place between two sheets of parchment paper. Use a heavy rolling pin or meat tenderizer to pound pork chops to about ¼" thickness. In a small, shallow bowl combine the flour, salt, garlic powder, paprika and black pepper and mix until combined. In another small bowl whisk together the 2 eggs with a splash of milk or half and half. In a third bowl mix together the Panko Breadcrumbs and nutmeg. One at a time, dip the pork chop in the flour, coating on all sides, then shake off any excess. Then dip the pork chop in the eggs, flipping over to coat both sides. Finally, transfer the pork chop to the breadcrumbs and coat evenly on both sides. Place the coated pork chops in the pan with hot oil and cook about 3 to 5 minutes per side, until golden brown and cooked through (140 degrees F). Sprinkle with a little salt as soon as it comes off the skillet. In the same pan, pour off excess oil, leaving about 1 tablespoon. Add the butter and let it melt. Sauté the chopped onion gently until soft and translucent, being careful not to brown it. This forms the base of the sauce. Pour in the chicken or veal stock, scraping up any browned bits from the pan with a wooden spoon for added flavour. Simmer gently for 2–3 minutes to reduce slightly. Lower the heat and stir in the double cream. Simmer the mixture until it thickens enough to coat the back of a spoon. Stir in the Dijon mustard and a touch of lemon juice for balance. Taste and adjust the seasoning with salt and pepper