Pork Schnitzel
This is a pork version of the Wiener Schnitzel, which uses veal, served commonly throughout Austria and Germany. It is a very quick, satisfying dish that works well when you are in a hurry during the week.
- 4 pork loin chops, bone removed
- 1 egg
- 1/2 cup dry bread crumbs
- 1/2 cup chicken stock
- juice from 1/2 lemon, about 1/4 cup
- 1 tablespoon dijon style mustard
- 1 tablespoon capers
- kosher salt and black pepper
Place each pork loin chop between two pieces of plastic wrap and pound to about 1/8 inch thick. A little bit thicker is alright as long as you adjust the cooking time. Add some salt and pepper to the pork chops.
Preheat the oven to 200 degrees.
Preheat the olive oil in a large sauté pan. Place the egg in a bowl and whisk until thoroughly combined. Place the bread crumbs on a plate. Dip the pork in the eggs making sure to allow the excess to drip off. Dip the pork in the bread crumbs to coat thoroughly. Add the pork to the pan. You may have to cook the recipe in two batches. Brown on one side for about 3 minutes, turn and brown on the other side for about 3 minutes. Remove the pork to a plate and place in the oven. Repeat the process if cooking in batches. You will have to add more oil to the pan if you do so.
Add the chicken stock to the pan and deglaze the bottom of the pan. Reduce the chicken stock to about ½ the amount, about 5 minutes over medium high heat. Add the mustard, the lemon juice and the capers to the pan. Using a whisk make sure all the ingredients, especially the mustard, are thoroughly spread throughout the sauce. Adjust the sauce with salt and pepper as needed.
Remove the pork from the oven, and place on individual plates. Add the sauce to the pork. This makes 4 small entrée servings or 2 very large entrée servings depending on how hungry you are.
Gluten Free Alternative
You can substitute corn flakes for the bread crumbs. I have done this in the past and some people actually like it better.