A delightful twist on the classic schnitzel, paired with a tangy and creamy lemon-caper sauce.
Flatten the pork medallions between two sheets of plastic wrap until they are about 1/4 inch thick.
Use a meat mallet for even thickness, ensuring consistent cooking.
Sprinkle both sides of the pork medallions with lemon juice.
Let the lemon juice sit for a few minutes to enhance the flavor.
Combine the flour and poultry seasoning in a shallow dish. Coat the pork medallions in the mixture, shaking off any excess.
Ensure an even coating for a consistent crust.
In a pie plate, beat the eggs and mix in the mustard. Place the breadcrumbs in another pie plate.
Mix the mustard thoroughly into the eggs for even flavor distribution.
Dip each pork medallion into the egg mixture, then coat with breadcrumbs. Place on a plate and refrigerate for 15 minutes.
Refrigerating helps the coating adhere better during frying.
Heat oil in a skillet over medium-high heat. Fry the pork medallions in batches until golden brown and cooked through, about 2 minutes per side.
Avoid overcrowding the skillet to maintain the oil temperature.
In a saucepan, melt the butter over medium heat. Add the shallots and sauté until fragrant.
Stir constantly to prevent the shallots from burning.
Add the wine, chicken broth, and cream to the saucepan. Bring to a boil, then reduce heat and simmer until the sauce reduces by half, about 12 minutes.
Stir occasionally to prevent the sauce from sticking to the pan.
Stir in the capers and remove the sauce from heat.
Taste and adjust seasoning if necessary.
Serve the pork medallions topped with the lemon-caper sauce. Garnish with fresh herbs if desired.
Pair with a side of buttered noodles or a fresh salad for a complete meal.
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