Wiener Schnitzel With Sauce

Ingredients

• 1 lb pork loin, trimmed
• salt and pepper
• 1/2 cup all-purpose flour
• 3 eggs, beaten
• 2 cups fresh breadcrumbs
• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons heavy cream
• 6 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley
• 4 lemon wedges

Directions

1. 1

   Slice pork into eight 1"-thick pieces.

2. 2

   Pound each piece with a meat mallet to about 1/4" thickness.

3. 3

   Season with salt and pepper.

4. 4

   Place flour, eggs, and bread crumbs into three separate shallow dishes.

5. 5

   Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.

6. 6

   Place breaded pork on a baking sheet or plate.

7. 7

   Heat oil and 3 T. butter in a large saute pan over medium-high heat.

8. 8

   Saute pork until golden brown, 2–3 minutes on each side.

9. 9

   Remove from pan and keep warm in a 200° oven.

10. 10

    Deglaze pan with wine; add lemon juice and simmer 3 minutes.

11. 11

    Add heavy cream and simmer until reduced by half, about 1 minute.

12. 12

    Off heat, whisk in butter 2 T. at a time.

13. 13

    Stir in parsley; spoon sauce over medallions.

14. 14

    Serve with lemon wedges.