Best Schnitzel With White Wine Sauce Recipes

WIENER SCHNITZEL WITH SAUCE

Steps:

• Slice pork into eight 1"-thick pieces.
• Pound each piece with a meat mallet to about 1/4" thickness.
• Season with salt and pepper.
• Place flour, eggs, and bread crumbs into three separate shallow dishes.
• Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
• Place breaded pork on a baking sheet or plate.
• Heat oil and 3 T. butter in a large saute pan over medium-high heat.
• Saute pork until golden brown, 2-3 minutes on each side.
• Remove from pan and keep warm in a 200° oven.
• Deglaze pan with wine; add lemon juice and simmer 3 minutes.
• Add heavy cream and simmer until reduced by half, about 1 minute.
• Off heat, whisk in butter 2 T. at a time.
• Stir in parsley; spoon sauce over medallions.
• Serve with lemon wedges.

BAKED PORK SCHNITZEL WITH WHITE-WINE AND LEMON SAUCE

Steps:

• Preheat oven to 350 degree. Spread panko on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing once halfway through. Set panko aside, and 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 a piece of pork inside a resealable plastic bag. Using a meat mallet or the bottom of a heavy pan, pound pork into a very thin 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 to adhere; place on rimmed baking sheet. Bake, without turning, until pork is cooked through, 10 to 12 minutes, rotating sheet halfway through.
• Meanwhile, in a small saucepan, melt 1 tablespoon butter over medium. Add shallot, and cook until softened, 3 to 4 minutes. Add wine, and simmer until almost evaporated, about 4 minutes. Remove from heat; stir in lemon juice and remaining 2 tablespoons butter; season with salt and pepper. Serve pork with sauce on the side.

RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)

Steps:

• Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
• Remove veal from lemon juice and pat dry.
• Preheat the oven to 200 degrees F (95 degrees C).
• Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
• Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
• Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
• Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
• Remove veal from the oven and cover with the mushroom-cream sauce.

WIENER SCHNITZEL WITH PORK

Steps:

• Heat the oven to 200 degrees while you prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
• Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees. Working in batches to avoid crowding pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
• Pour off and discard oil remaining in skillet, then wipe clean with paper towels. Working in batches again if necessary, melt the butter in the same skillet over medium heat until sizzling. Set pan-fried cutlets in the pan to coat one side with butter, then quickly flip to coat the other side.
• Arrange the cutlets on a platter, sprinkle with chopped parsley and serve with lemon wedges.

PORK SCHNITZEL WITH SAUCE

Steps:

• Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.