Pork Schnitzels with Lemon Thyme Sauce

    

Pork Schnitzels with Lemon Thyme Sauce

Once every couple weeks or so, I like to spruce things up and try a new recipe. Something either I've had a mad hankering for and can save money by making it at home for my whole family instead of eating out or something new and fresh  that may otherwise be a staple dish in an entirely different country! My husband had been wanting schnitzel for awhile. I have never had schnitzel nor had never heard of it. Honestly, it sounded like something I'd say mid-sneeze! Haha! All the same, I decided to give it a go. Let me tell you, the entire crew devoured every last morsel and were all very disappointed that there was none left for another night (and I had made a double batch!). This recipe has gone into my "fave recipes" and has already been requested again this week. Please, don't skimp on the lemon thyme sauce! I felt so fancy whipping up this delectable addition to an already fabulous schnitzel! I served our schnitzels with basic mashed potatoes, as it's what I had on hand but I bet it would be great with rice and/or a salad or just more schnitzel!

Ingredients For Pork Schnitzels:

6 boneless, skinless pork chops (needs to be room temperature before using)

1&1/2 cups Panko bread crumbs

1/3 cup all purpose flour

2 eggs, beaten

1 tsp paprika

1 tsp garlic powder

1 cup vegetable oil 

salt & pepper (as needed)

Ingredients for Lemon Thyme Sauce:

3/4 cup heavy cream

3/4 cup chicken stock

2 tbsp butter

2 tsp thyme leaves

1 shallot, finely diced

2 cloves minced garlic

1 lemon (zest & 1 tbsp juice)

salt and pepper

Directions:

For the meat.............

1. Trim off all fat from chops (this prevents curling up in pan). Lay cling film on pork and thin meat with a rolling pin while beating the meat. Make sure chops are not so thin that they start falling apart. Once thin, season both sides with salt and pepper. 

2. Set up 3 bowls:

• 1st bowl--flour, 1/2 tsp garlic powder, 1/2 tsp paprika, and salt and pepper. Whisk to combine.
• 2nd bowl--beaten eggs
• 3rd bowl--Panko breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp paprika, and salt & pepper

3. Dredge each pork chop in the flour, into the eggs and lastly, thoroughly the breadcrumbs.

4. Heat oil in the bottom of a large pan until it sizzles when a couple crumbs are dropped in. Once heated, gently place 2-3 chops into the oil and fry for 2-3 minutes on each side or until golden brown with center cooked through. Lay on wire rack with paper towels underneath once done cooking each chop. Cover with aluminum foil to keep warm while making sauce. 

For the sauce...........

1. Melt 2 tbsp butter in a small sauce pan over medium heat; add shallot and garlic and fry until softened and begin to brown. 

2. Add in zest of lemon and fry for 30 seconds; add stock and cream. 

3. Add thyme and pinch salt and pepper. 

4. Stir in lemon juice then reduce to simmer until thickened. 

5. Drizzle over pork schnitzels for a mouthwatering experience!