This tangy, buttery French sauce is a delicious and easy way to lift the flavours of crispy pork schnitzel - Curtis Stone.
The ingredient of Pork Schnitzel With Lemon Beurre Blanc And Potatoes
- 1 2 day old coles bakery pane di casa baguette cut into 4cm pieces
- 1 2 cup 40g finely grated pecorino see notes
- 1 2 cup 75g plain flour
- 3 coles australian free range eggs lightly whisked
- 4 coles australian pork loin cutlets about 225g each
- 60g butter divided
- 3 tablespoons olive oil divided
- 500g kipfler potatoes scrubbed
- 1 cup 40g baby rocket leaves
- 1 2 cup 125ml dry white wine
- 1 small shallot finely chopped
- 1 lemon zest finely grated juiced
- 100g unsalted butter cut into cubes
The Instruction of pork schnitzel with lemon beurre blanc and potatoes
- in a food processor pulse bread to break up into small pieces then process for at least 1 min to form small breadcrumbs in a large bowl mix breadcrumbs pecorino or parmesan 1 teaspoon salt and 1 4 tsp pepper place flour and eggs in separate shallow baking dishes using a meat mallet or rolling pin pound pork into an even 1cm thickness making sure to pound meat around bone season with salt and pepper dip pork cutlets one at a time into flour shaking off any excess then dip into egg and then breadcrumbs press breadcrumbs firmly onto pork
- in each of 2 large non stick frying pans melt 20g butter with 1 tablespoon oil over medium heat add 2 pork cutlets to each pan and cook for 3 mins or until golden brown turn over and melt 10g butter with 1 2 tablespoons oil around pork in each pan cook for 3 mins or until golden brown on bottom and just cooked through briefly transfer pork to a plate lined with kitchen paper to absorb excess oil and butter
- meanwhile in a large pot add potatoes and 1 teaspoon salt add enough cold water to cover potatoes by 3cm bring to a boil over high heat reduce to a simmer and cook for 20 mins or until potatoes are just tender drain potatoes set aside for 5 mins slice potatoes crossways
- to make lemon beurre blanc in a small saucepan bring wine and shallot to a boil over medium high heat reduce heat to medium and simmer for 5 mins or until liquid is reduced to about 1 tablespoon reduce heat to low add lemon zest and 1 tablespoon lemon juice whisk in butter piece by piece until emulsified whisk in 2 teaspoons hot water to thin the sauce slightly if necessary season with salt pepper and more lemon juice if necessary
- make a bed of sliced potatoes on each of 4 warmed serving plates drizzle lemon beurre blanc around potatoes and scatter rocket leaves over potatoes carve pork and place on top of potatoes serve immediately
Nutritions of Pork Schnitzel With Lemon Beurre Blanc And Potatoes
calories: 1101 79 caloriescalories: 71 grams fat
calories: 29 grams saturated fat
calories: 59 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 50 grams protein
calories: n a
calories: 1173 milligrams sodium
calories: https schema org
calories: nutritioninformation