Pork Schnitzel With Lemon Mustard Cream
Holy Schnitzel! We upgrading the beer, brats and kraut for a hunky chunk of panko fried pork chops! Gold brown crisp bites of tender pork drizzled with creamy lemon mustard sauce will make each forkful uber delicious!
2 Lb Boneless Pork Chops- 1/2" Thick
1 C Flour
4 C Panko Breadcrumbs
TT Salt and Pepper
2 C Heavy Cream
4 T Bier Hall Mustard
1 t Lemon Juice
1/4 C Olive Oil
2 T Parsley- Chopped
In a saucepan, bring the heavy cream to a boil. Reduce heat to a low simmer and allow to reduce.
Once the cream is reduced by ½, add the mustard and lemon juice and stir to incorporate well.
Return the sauce to a simmer and allow to reduce by another ½. Season to taste.
While the sauce is reducing, trim excess fat from the pork chops.
Between two pieces of plastic wrap, using a meat tenderizer, pound out the pork chops to ¼” thick.
Set up a breading station. Season the flour with salt and pepper.
Beat the eggs with 2 TB of water. Lastly, set the breadcrumbs in a shallow bowl.
Bread the chops in order. Dredged with flour, dipped in the egg wash and then well coated in the panko breadcrumbs.
In a skillet or sauté pan, over medium high heat, add the oil and allow the pan to preheat. Pan fry the breaded pork on each side for 2-4 minutes or until golden brown.
Set aside to rest for 5 minutes.
Plate with a drizzle of mustard cream sauce and a pinch of chopped parsley.