Recipe
For the Pork Schnitzel:
4 boneless pork loin chops
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper
Vegetable oil, for frying
For the Creamy Peppercorn Sauce:
2 tablespoons unsalted butter
1 small onion, finely chopped
2 tablespoons green peppercorns in brine, drained and slightly crushed
1/4 cup brandy
1 cup chicken broth
1/2 cup heavy cream
Salt and freshly ground black pepper, to taste
Directions:
Prepare the Pork Schnitzel:
Season the pork chops with salt and pepper.
Dredge each chop in flour, dip into the beaten eggs, and coat with a mixture of breadcrumbs and grated Parmesan cheese.
Heat vegetable oil in a large skillet over medium heat.
Fry the schnitzels until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
Make the Creamy Peppercorn Sauce:
In the same skillet, melt the butter over medium heat.
Add the chopped onion and sauté until softened, about 3 minutes.
Stir in the crushed green peppercorns and cook for another minute.
Carefully add the brandy, allowing it to reduce by half, about 2 minutes.
Pour in the chicken broth and bring to a simmer. Let it reduce by half, about 5 minutes.
Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes.
Season with salt and pepper to taste.
Serve:
Place the schnitzels on serving plates and spoon the creamy peppercorn sauce over the top.
Serve with your choice of sides, such as mashed potatoes or a crisp green salad.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: Approximately 550 kcal per serving | Servings: 4