Fustini's Oils and Vinegars
Wiener Schnitzel

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Wiener Schnitzel

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Wiener Schnitzel


Submitted by Corporate Chef Andy Stewart

Ingredients

Cucumber Salad
Radish Salad

Directions

Step 1. 

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.


Step 2.  Cucumber Salad

Mix all together and refrigerate.


Step 3.  Radish Salad

Mix all together and refrigerate




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Nutrition Information

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