Wiener Schnitzel With Sauce - cooking recipe

Ingredients

1 lb pork loin, trimmed
salt and pepper
1/2 cup all-purpose flour
3 eggs, beaten
2 cups fresh breadcrumbs
3 tablespoons vegetable oil
3 tablespoons unsalted butter
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons heavy cream
6 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
4 lemon wedges

Preparation

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\u00b0 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.