Summary

The recipe Pork schnitzel with tarragon cream sauce can be made in roughly 45 minutes. This recipe serves 2 and costs $3.92 per serving. One serving contains 1070 calories, 56g of protein, and 78g of fat. It is brought to you by Foodista. Not a lot of people really liked this European dish. This recipe is liked by 4 foodies and cooks. It works well as a main course. If you have cornstarch, breadcrumbs, vegetable stock from, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is good. Similar recipes are Pork Medallions with Tarragon Cream Sauce, Pork Schnitzel with Sauce, and Pork Schnitzel With Lemon-Caper Cream.

Instructions

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.

Ingredients

• 1 black pepper
• 2 homemade breadcrumbs
• 3 cornflour, seasoned with salt and black pepper
• 4 cornstarch
• 5 double cream
• 6 eggs, lightly beaten
• 7 parmesan cheese, grated
• 8 pork escalopes (about each)
• 9 sunflower oil, for shallow frying
• 10 tarragon, dry, finely chopped leaves only
• 11 vegetable stock from ½ cube
• 12 white wine

Directions

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