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Pork schnitzel with lemon beurre blanc and potatoes
Pork schnitzel with lemon beurre blanc and potatoes
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Elevate crispy pork schnitzel with a tangy, buttery French sauce.
Ingredients:
  • 1/2 day-old Pane di Casa Baguette, cut into 4cm pieces
  • 40g pecorino
  • 75g plain flour
  • 3 Free Range Eggs, lightly whisked
  • 4 Pork Loin Cutlets (about 225g each)
  • 60g butter, divided
  • 54.60 gm olive oil, divided
  • 500g kipfler potatoes, scrubbed
  • 40g rocket leaves
  • 125ml white wine
  • 1 small shallot, finely chopped
  • 1 lemon, zest finely grated, juiced
  • 100g unsalted butter, cut into cubes
Instructions:
  • In a food processor, pulse bread until broken into small pieces, then process for at least 1 minute to form fine breadcrumbs. Combine breadcrumbs, pecorino or parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Place flour and eggs in separate shallow baking dishes. Flatten pork with a meat mallet or rolling pin to 1cm thickness, ensuring even pounding around the bone. Season pork with salt and pepper. Coat each pork cutlet in flour, then dip in egg, and coat with breadcrumbs, pressing firmly onto the pork.
  • In 2 large non-stick frying pans, melt 20g butter and 1 tablespoon oil over medium heat. Add 2 pork cutlets to each pan and cook until golden brown for about 3 minutes. Flip the pork over and add 10g butter and 1/2 tablespoon oil around each pork. Cook for another 3 minutes until the pork is golden brown and cooked through. Place the cooked pork on a plate lined with kitchen paper to absorb excess oil and butter.
  • In a large pot, combine potatoes with 1 teaspoon of salt and cover with cold water. Boil until just tender, about 20 minutes. Drain and let cool for 5 minutes before slicing crossways.
  • To create a flavorful lemon beurre blanc sauce, in a small saucepan, simmer wine and shallot until reduced to about 1 tablespoon. Lower heat, then stir in lemon zest and juice. Slowly whisk in butter until smooth. For a perfect consistency, add hot water and season with salt, pepper, and extra lemon juice to taste.
  • Start by elegantly arranging a layer of sliced potatoes on each of 4 warmed serving plates. Gracefully drizzle the tantalizing lemon beurre blanc around the potatoes, and artfully scatter fresh rocket leaves over them. Finally, slice the pork and place it on top of the potatoes. Serve promptly for the ultimate dining experience.

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