BAKED PORK SCHNITZEL WITH WHITE-WINE-AND-LEMON-SAUCE

BAKED PORK SCHNITZEL WITH WHITE-WINE-AND-LEMON-SAUCE image

Yield 4 Servings

Number Of Ingredients 9

-1 1/2 cups panko (Japanese bread cumbs)
-1 pork tenderloin (about 1 pound)
-1 cup all-purpose flour
-2 eggs, lightly beaten
-Coarse salt, and freshly ground black pepper
-3 Tablespoons cold butter, divided
-1 shallot, minced
-3/4 cup dry white wine
-2 Tablespoons fresh lemon juice

Steps:

Preheat oven to 350 degrees. Spread panko on a rimmed baking sheet. Bake until golden, about 10-12 minutes, tossing once midway through cooking. Set aside. Increase oven temperature to 450 degrees. Cut pork crosswise into 4 equal pieces. Without cutting all the way through, split each piece in half horizontally, opening it like a book. One at a time, place pork inside a resealable plastic bag. Using a meat mallet or the bottom of a heavy pan, pound into a think cutlet. Place flour, eggs and toasted panko in separate shallow bowls; season each with salt and pepper. Dredge pork in flour (shake off excess), dip in eggs (allowing excess to drip off), and dredge in panko, pressing meat into the crumbs to adhere; place on rimmed baking sheet. Bake pork, without turning, until its cooked through, about 10-12 minutes. Meanwhile, cut 2 Tablespoons butter into small pieces and set aside. In a small saucepan, melt the remaining 1 Tablespoon of butter over medium heat. Add the shallot and cook until softened, about 3 to 4 minutes. Add wine and simmer until almost evaporated, about 4 minutes. Remove from heat, stir in lemon juice, and the reserved cut-up butter, and season with salt and pepper. Serve pork, with sauce.