Pork Schnitzel with Tarragon Cream Sauce
eatoplan
November 15, 2024
This Pork Schnitzel with Tarragon Cream Sauce is a delightful fusion of crisp, golden cutlets and velvety herb-infused richness. Each schnitzel is tenderized to a perfect thinness, then coated in a savory mix of breadcrumbs and Parmesan, chilled for optimal crispiness, and pan-fried until perfectly golden and juicy.
The tarragon cream sauce adds a touch of elegance, with wine, stock, and cream simmered to a silky consistency and finished with fragrant fresh tarragon. Served with lemon wedges and your favorite vegetables, this comforting yet refined dish brings a satisfying balance of crunch and creamy indulgence to your dinner table.
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Ingredients:
Adjust Servings
| 0.5tsp pepper black | |
| 70g breadcrumbs homemade | |
| 50g cornflour with salt and black pepper | |
| 1tsp cornstarch | |
| 0.75cup double cream | |
| 2 eggs lightly beaten | |
| 50g parmesan cheese grated | |
| 250g pork escalopes | |
| 4Tbs sunflower oil for shallow frying | |
| 1tsp tarragon dry, finely chopped | |
| 0.75cup vegetable stock from | |
| 0.25cup white wine |
Directions
1.
Prepare the Schnitzel
1. Using the side of a rolling pin or a meat tenderizer, gently beat the pork until flattened to a 0.5cm thickness. | 2. Sprinkle the seasoned flour onto a plate. | 3. Beat the eggs in a bowl. | 4. Mix the breadcrumbs with the grated parmesan and sprinkle the mixture onto another plate.
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2.
Coat the Pork
1. Dredge each escalope lightly in the flour on both sides, shaking off any excess. | 2. Dip the pork into the egg, then press into the breadcrumb mixture to coat both sides. | 3. Chill in the fridge for 20 minutes before cooking.
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3.
Cook the Schnitzels
1. Heat the oil in a frying pan over medium heat. | 2. Fry the schnitzels for 2-3 minutes on each side, or until golden-brown on both sides and cooked through (there should be no trace of pink in the middle). | 3. Remove from the pan and set aside to drain on kitchen paper.
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4.
Make the Tarragon Cream Sauce
1. Pour the wine into a small saucepan, add the tarragon sprig, and bring to a boil. | 2. Continue to boil for 1-2 minutes, or until the volume of liquid has almost completely reduced. | 3. Pour in the stock and return the mixture to a boil. Boil for 3-4 minutes, or until reduced by half. | 4. Add the cream and simmer for 2-3 minutes until thickened. | 5. Season with salt and freshly ground black pepper, then stir in the chopped tarragon.
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5.
Serve
1. Place one pork schnitzel onto each of two plates and spoon over the sauce. | 2. Garnish with wedges of lemon and serve with your choice of vegetables on the side.
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Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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