Pistachio encrusted pork loin cutlets pan-fried and served with a Dijon, lemon and thyme cream sauce. Elevate your schnitzel game to the next level. #porkrecipes #schnitzel #lemon #pistachio
- 400–500 g (14–18 oz) Pork loin
- 2 eggs
- 2 tbsp water
- 1 cup (120g) flour
- 1 cup (120g) plain breadcrumbs
- 240g (~4oz) pistachios
- 1 tbsp butter
- 1 tbsp chopped shallots
- 1 clove garlic (minced)
- 3–4 sprigs of fresh thyme
- 100ml (~3.5oz) white wine
- 200ml (~7oz) cream
- 1 tbsp dijon
- 1 tsp finely grated lemon zest
- Remove the pistachio nuts from their shells and crush them into pieces using the edge of your knife or the back of the spoon.
- Combine the crushed nuts with plain breadcrumbs and mix thoroughly.
- Cut pork into 3-4 equal pieces.
- Using the back of a clever or a meat hammer, hammer the pieces of pork until about 0.5 cm/0.5 in thin.
- Season on both sides with salt and pepper.
- Take seasoned pork cutlets and first dip in flour, then beaten egg, then pistachio/breadcrumb mix.
- Heat a generous amount of oil in a non-stick pan on medium-high heat.
- When oil is hot, add breaded pork cutlets to oil one at a time and fry until golden brown on each side.
- Remove from oil and place on serving dish.
- In a small saucepan, melt 1 tbsp of butter on medium heat.
- Add shallots, garlic and thyme and cook until soft shallots are soft and the mixture is fragrant.
- Add white wine and cook until reduced by a quarter.
- Add cream, 1 tbsp Dijon and 1 tsp lemon zest and whisk together.
- Cook for 2-3 minutes until all the flavors have mixed together and sauce is bubbly.
- Season with salt and pepper to taste and serve.
- Prep Time: 15
- Cook Time: 15
- Category: Pork
- Method: pan frying
- Cuisine: Western
Keywords: Pork cutlet, schnitzel, pistachio, lemon, thyme, cream sauce, pork loin