Wiener Schnitzel
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Wiener Schnitzel
Category
Meat and Poultry
Ingredients
- 6 4-ounce slices pork loin
- flour
- salt and pepper
- 3 eggs
- 1 tablespoon Fustini's Meyer Lemon olive oil
- bread crumbs
- 2 tablespoons Fustini's Medium SELECT olive oil
- 4 tablespoon butter
- 1 shallot, minced
- 1 tablespoon capers, chopped
- white wine
- 2 tablespoons chicken stock
- supreme of lemon
- chopped parsley
- 1 English cucumber, peeled, sliced, fine diced
- pinch salt
- 1/4 cup sour cream
- 1 tablespoon heavy cream
- 1 tablespoon Fustini's Sicilian Lemon Balsamic Vinegar
- 1 garlic clove, minced
- 1 tablespoon horseradish mustard
- 1 tablespoon Fustini's Champagne vinegar
- 1/4 teaspoon caraway seeds
- 1 teaspoon dill
- 1 radish, finely diced
- salt and pepper
- 4 radish, fine julienne
- 2 tablespoons sour cream
- 1 teaspoon heavy cream
- 1 teaspoon Fustini's 12 Year White Balsamic Vinegar
Ingredients
Cucumber Salad
Radish Salad
Directions
- Place pork loin between layers of film wrap and pound with a mallet to tenderize and flatten. Bread pork by dusting with seasoned flour, dipping in egg whisked with Meyer Lemon olive oil and coating in breadcrumbs. Heat oil and two tablespoons butter in a large skillet over moderate heat. Add pork and fry on both sides until brown, crispy and fully cooked. Remove from pan, add shallot and caper and cook 30 seconds. Add enough wine to cover the bottom of the pan and cook until almost gone. Add chicken stock and lemon and bring to simmer. Remove from heat and swirl in the rest of the butter. To serve, place a pork cutlet on each serving plate, pour some sauce over top and garnish with parsley. Serve with salads.
- Mix all together and refrigerate.
- Mix all together and refrigerate