Pork schnitzel with tarragon cream sauce

Pork schnitzel with tarragon cream sauce is an European recipe that serves 2. This main course has 1070 calories, 56g of protein, and 78g of fat per serving. For $3.92 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 4 would say it hit the spot. If you have tarragon, parmesan cheese, cornstarch, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is not so awesome. Try Pork Medallions with Tarragon Cream Sauce, Pork Schnitzel with Sauce, and Pork Schnitzel With Lemon-Caper Cream for similar recipes.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Using the side of a rolling pin or a meat tenderiser, gently beat the pork until flattened to a 0.5cm thickness.
2. Sprinkle the seasoned flour onto a plate. Beat the eggs in a bowl. Mix the breadcrumbs with the grated parmesan and sprinkle the mixture onto another plate.
3. Dredge each escalope lightly in the flour on both sides, shaking off any excess, then dip into the egg, then press into the breadcrumb mixture, to coat on both sides. Chill in the fridge for 20 minutes before cooking.
4. Heat the oil in a frying pan over a medium heat and fry the schnitzels for 2-3 minutes on each side, or until golden-brown on both sides and completely cooked through (there should be no trace of pink in the middle). Remove from the pan and set aside to drain on kitchen paper.
5. For the sauce, pour the wine into a small saucepan, add the tarragon sprig and bring to the boil. Continue to boil for 1-2 minutes, or until the volume of liquid has almost completely reduced.
6. Pour in the stock and return the mixture to the boil. Boil for 3-4 minutes, or until reduced in volume by half, then add the cream and simmer for 2-3 minutes until thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the chopped tarragon.
7. To serve, place one pork schnitzel onto each of two plates and spoon over the sauce. Garnish with wedges of lemon and serve with your choice of vegetables on the side.

 

Step by step:

1. Using the side of a rolling pin or a meat tenderiser, gently beat the pork until flattened to a 0.5cm thickness.

2. Sprinkle the seasoned flour onto a plate. Beat the eggs in a bowl.

3. Mix the breadcrumbs with the grated parmesan and sprinkle the mixture onto another plate.Dredge each escalope lightly in the flour on both sides, shaking off any excess, then dip into the egg, then press into the breadcrumb mixture, to coat on both sides. Chill in the fridge for 20 minutes before cooking.

4. Heat the oil in a frying pan over a medium heat and fry the schnitzels for 2-3 minutes on each side, or until golden-brown on both sides and completely cooked through (there should be no trace of pink in the middle).

5. Remove from the pan and set aside to drain on kitchen paper.For the sauce, pour the wine into a small saucepan, add the tarragon sprig and bring to the boil. Continue to boil for 1-2 minutes, or until the volume of liquid has almost completely reduced.

6. Pour in the stock and return the mixture to the boil. Boil for 3-4 minutes, or until reduced in volume by half, then add the cream and simmer for 2-3 minutes until thickened. Season, to taste, with salt and freshly ground black pepper, then stir in the chopped tarragon.To serve, place one pork schnitzel onto each of two plates and spoon over the sauce.

7. Garnish with wedges of lemon and serve with your choice of vegetables on the side.

Nutrition Information:

covered percent of daily need