Crispy Pork Schnitzel with Peppercorn Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut the pork loin chops in half to create four cutlets.

Dice an onion as fine or as big as you like for the sauce.

Decide whether to keep the fat on the pork or remove it.

Place the pork in a plastic bag and pound it to flatten using a meat mallet.

Set up a breading station with flour, beaten eggs, and bread crumbs.

Season the pork with salt and black pepper before breading.

Dredge the pork in flour, then dip it in the beaten eggs, and finally coat it with bread crumbs.

If desired, add freshly grated Parmesan cheese to the bread crumbs before coating the pork.

Let the breaded pork rest on a rack for about 10 minutes to absorb juices.

Heat vegetable oil in a pan and fry the pork, turning it a couple of times until cooked to your liking.

Remove the cooked pork from the pan and set aside.

In the same pan, add butter and sauté the diced onion until softened, without coloring them.

Add fresh green peppercorns to the onions and sauté briefly.

Pour in brandy and cook for 1-2 minutes to cook off the alcohol.

Add chicken stock and season with salt and black pepper, then reduce slightly.

Lower the heat and stir in heavy cream, allowing the sauce to simmer for about 5 minutes until thickened to your liking.

Serve the schnitzel with mashed potatoes and pour the peppercorn sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens