Pork Schnitzel With Lemon-Caper Cream

• Schnitzel
• 1 (12 ounce) pork tenderloin, cut into 1/2 inch circles (boneless loin chops work well also)
• 1/2 lemon, juice of
• 1/3 cup all-purpose flour
• 1/4 teaspoon poultry seasoning
• 2 large eggs
• 1 tablespoon dijon-style mustard
• 1 cup Italian breadcrumbs
• 2 tablespoons canola oil or 2 tablespoons vegetable oil, for frying
• Lemon-Caper Cream Sauce
• 2 tablespoons unsalted butter
• 2 tablespoons minced shallots
• 1/3 cup dry white wine
• 1/3 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup jarred lemon curd
• 1/4 cup small caper, drained, room temperature

1. Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.
2. Sprinkle both sides of medallions with lemon juice.
3. Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.
4. In a deep pie plate, beat the eggs and mix in the mustard.
5. Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.
6. Place in refrigerator for 15 minutes.
7. For the cream sauce, melt the butter in a small heavy saucepan.
8. Add shallots and saute over medium heat until fragrant (approximately 2 minutes).
9. Remove saucepan from heat; add the wine, chicken broth and cream.
10. Return saucepan to heat and bring to a boil.
11. Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.
12. Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.
13. Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.
14. Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.
15. Remove sauce from heat and stir in lemon curd & capers.
16. Serve with buttered spaetzle and garnish with lemon wedges.

pork tenderloin, lemon, flour, poultry seasoning, eggs, mustard, italian breadcrumbs, canola oil, lemoncaper cream sauce, unsalted butter, shallots, white wine, chicken broth, heavy cream, lemon curd, caper

Taken from www.food.com/recipe/pork-schnitzel-with-lemon-caper-cream-206696 (may not work)