recipe: pork schnitzel with lemon caper cream sauce

inspired by the Oktoberfest menu i read on the back of a brewery bathroom door, i cooked up a small in-house German feast. everything seemed really good reading the recipes, but my god it call came out even better than expected, even if a little more time consuming than i was planning. i'd remake all of it again, wouldn't make any alterations second time around. recipe was taken from Food.com. 

ingredients list - schnitzel: 
- 1 12-oz pork tenderloin, cut into 1/2 inch circles (*cut when partially frozen to make slicing thin a lil easier)
- juice from 1 lemon, divided 
- 1/3 c flour
- 1/4 tsp poultry seasoning
- 2 large eggs
- 1 tbsp dijon mustard
- 1 c Italian breadcrumbs 
- 2-3 tbsp canola or vegetable oil

ingredients list - lemon-caper cream sauce:
- 2 tbsp butter
- 2 tbsp minced shallots
- 1/3 c dry white wine
- 1/3 c chicken broth
- 1/4 c heavy cream
- 1/4 c jarred lemon curd
- 1/4 c small capers, drained




to make: 
pound pork circles between plastic wrap to flatten into 1/4 inch thick pieces. sprinkle both sides with 1/2 the lemon juice.

combine flour and poultry seasoning in shallow dish. in a separate dish, beat the eggs and mustard together. in the third separate dish, add break crumbs.

coat pork medallions with flour mixture, shaking off excess, then dip in egg mixture, coating well, and finally, coat in the bread crumbs. when all pork pieces are covered, place in refrigerator for 15 minutes. 

1. meanwhile, for the cream sauce, melt the butter in a small heavy saucepan. add shallots and saute over medium heat until fragrant (about 2 min). remove sauce from heat, and stir in 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. 

while sauce is simmering, heat 1-2 tbsp oil in a large heavy skillet. add half of the pork, frying over medium-high heat on both sides for 1-2 minutes or until no longer pink. transfer to a plate and tent with foil, repeating the frying process with the remaining pork medallions. 

remove sauce from heat and stir in the lemon curd & capers.

sprinkle remaining lemon juice over pork before serving along side the lemon cream sauce. i served this with egg noodles, roasted brussels sprouts with shallots and balsamic, and caramelized onion pretzel rolls with caraway salt. YUM!