Sort Of Pork Schnitzel With Lemon Gravy

This is another recipe that I haven’t made for years, why I parked it I have no idea. Schnitzel is something I really enjoy eating, make that really anything breaded and fried. Had schnitzel deep fried a few times in restaurants and was never pleased with it. For my taste it just works better fried gently in butter. I may of parked this recipe because it is fried in butter, getting on a eating healthy lifestyle causes that to happen. Learned over the years eating healthy doesn’t mean you never have things like schnitzel, it means you don’t have it all the time. Schnitzel is something you have as a treat meal, once or twice a year.

This isn’t a true schnitzel, like most things I make it has flavours we like and things we don’t removed. Unlike what I have had in restaurants I don’t have lemon wedges, I make a lemon gravy. Figured why waste the flavours in the frying pan so tried it as a gravy. For people who don’t eat pork this works for chicken breast as well. You just have to be extra careful pounding out the chicken breasts. Schnitzel is a really simple thing to make and cooks quickly. Most cultures have breaded recipes whether it lemon chicken or chicken fried steak, and all are very good. Breading is also a great way to take a small amount of meat and make it look like a large portion. I used my own bread crumbs but any you buy will work. You can use pork chops but I have found pork tenderloin gives the best result. With the pork tenderloin it cooks quickly and is very tender.

1/2 of a pork tenderloin cut in 2 pieces and pounded out to about a quarter inch thick.

1 and 1/2 cups bread crumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons paprika

1 tablespoon chopped parsley

3 teaspoons grainy mustard

Salt and pepper to taste

Mix everything together in a dish large enough to fit the pork tenderloin. Salt and pepper each piece of pork then brush with mustard. Put each piece of pork in the dish and coat with the bread crumbs pressing them in. Refrigerate for at least one hour before cooking.

1 tablespoon chicken broth

2 tablespoons lemon juice

1 teaspoon cornstarch

3 teaspoons butter

Mix chicken broth, lemon juice, and cornstarch together and set aside. Preheat a frying pan on medium heat with the butter. When butter starts to brown add the schnitzel, cover and cook for 2 minutes, rotate the schnitzel in the pan so it cooks evenly. Cook covered for another 2 minutes. Turn the schnitzel over and cook uncovered for 3 minutes rotating half way through the cooking. Remove the a plate that has paper towel on it. Add the lemon mixture to the pan, cook until thickened. Serve the schnitzel and spoon the lemon gravy over it. Our choice with it was roasted potatoes and broccoli.

About Graham Stewart

This is me on a bad day.
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