A delightful twist on the classic Wiener Schnitzel, this recipe features tender pork medallions coated in a crispy breadcrumb crust, served with a luscious lemon cream sauce.
Slice the pork into even medallions, about 1-inch thick.
Ensure even thickness for uniform cooking.
Pound each medallion to about 1/4-inch thickness using a meat mallet.
Place the pork between plastic wrap to prevent sticking.
Season both sides of the pork with salt and pepper.
Season generously for enhanced flavor.
Set up a breading station with flour, beaten eggs, and breadcrumbs in separate dishes.
Use one hand for wet ingredients and the other for dry to keep things tidy.
Dredge each pork medallion in flour, then egg, and finally breadcrumbs.
Press the breadcrumbs firmly onto the pork for a crispier coating.
Heat butter in a large skillet over medium-high heat.
Wait until the butter is fully melted and slightly bubbling.
Cook the breaded pork medallions until golden brown on both sides, about 3 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the pork from the skillet and keep warm.
Place the pork on a wire rack to maintain crispiness.
Deglaze the skillet with white wine, scraping up any browned bits.
This step adds depth of flavor to the sauce.
Add lemon juice and heavy cream to the skillet, simmering until slightly thickened.
Stir constantly to prevent curdling.
Whisk in butter until the sauce is smooth and glossy.
Add the butter gradually for a silky texture.
Serve the pork medallions topped with the sauce and garnished with parsley and lemon wedges.
Serve immediately for the best texture and flavor.
