Pork Schnitzel Medallions Recipes

Steps:

• Lightly flatten each piece of pork. Beat the eggs with the mustard in a flat dish. Mix the flour with salt and pepper in another flat dish. Place the breadcrumbs in another dish. Place them all side by side.
• Working in two batches, coat each piece of pork in flour, egg, and breadcrumbs.
• For each batch add 1 tablespoon butter and 1 tablespoon oil to a hot saute pan. Cook the pork until golden and cooked through, about 2 to 3 minutes per side. Wipe out the pan and repeat the process with the second batch. Drain on a rack. Serve the medallions on a platter with wedges of lemon for garnish.

Steps:

• For the apple endive salad: Make the vinaigrette: Whisk together the garlic, scallion, mustard, honey, red pepper flakes, cayenne pepper, vinegar, and 1/2 teaspoon salt in a large bowl. While whisking, add 1/2 cup oil in a slow, steady stream. Season to taste with salt and pepper. Cover and refrigerate until ready to serve (see Cook's Note).
• When ready to serve, place the endive, apple, parsley, and pecans in a large bowl. Drizzle with the dressing and toss to coat completely. Serve immediately.
• For the pork schnitzel medallions: Line a cutting board with plastic wrap. Working in batches, arrange half of the pork medallions in a single layer on top of the plastic wrap. Place another piece of plastic wrap on top of the pork medallions. Pound the pork medallions with a meat mallet until 1/4 inch to 1/8 inch thick. Repeat the process with the remaining pork medallions. Place the flattened pork medallions on a sheet pan. Rub the garlic all over the pork medallions, then sprinkle lightly on both sides with salt and pepper. Let sit for 15 minutes.
• Set up three shallow dishes. Combine the flour, paprika, and cayenne pepper into one dish. Whisk together the eggs and mustard in the second dish, and place 1 cup of the panko into the third dish, reserving the remaining panko to replenish as needed.
• Dredge one pork medallion in the flour mixture, shake off the excess, then coat evenly in the egg mixture, then press into the panko so that the breadcrumbs adhere evenly all over. Place on a sheet pan. Repeat with the remaining 11 pork medallions.
• Melt 1 tablespoon of the butter in 1 tablespoon of the oil in a large 12-inch nonstick skillet over medium-high heat. Place some of the pork medallions into the pan in a single layer, being careful not to crowd them, and cook on each side until golden-brown, about 3 minutes per side. Remove to drain on a sheet pan or plate lined with paper towels and sprinkle lightly with salt. Repeat the process with the pork medallions, adding the remaining 1 tablespoon of butter and 1 tablespoon of oil as needed.
• Sprinkle the schnitzel with the chopped parsley and serve immediately with the Apple Endive Salad, garnished with the lemon wedges.

Steps:

• Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

Steps:

• Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.

Steps:

• Tip the sage leaves and breadcrumbs onto a plate, then mix together with a little seasoning. Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away. Then dip in the breadcrumbs until well covered. Cook or wrap in cling film or freezer bags and freeze.
• To cook, defrost completely if frozen. Place the chops on a lightly greased baking sheet and brush with a little of the butter. Cook under a medium grill for 7-10 mins until browned. Then turn over, brush with more butter and cook for a further 7 mins until crisp, browned all over and cooked through. Serve with green beans, fresh peas and some mashed potato mixed with grated cheddar.

Steps:

• Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
• Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
• Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.