Ingredients
1 pork tenderloin, (12-ounce), cut into 1/2-inch medallions
Juice of 1/2 lemon
1/3 cup flour
1/4 teaspoon poultry seasoning
2 large eggs
1 tablespoon Dijon-style mustard
1 cup Italian-seasoned bread crumbs
2 tablespoons canola oil, OR vegetable oil, for frying
Lemon-Caper Cream Sauce:
2 tablespoons butter
2 tablespoons shallots , minced
1/3 cup dry white wine
1/3 cup chicken broth
1/4 cup heavy cream
1/4 cup lemon curd
1/4 cup capers, drained and at room temperature
Juice of 1/2 lemon
1/3 cup flour
1/4 teaspoon poultry seasoning
2 large eggs
1 tablespoon Dijon-style mustard
1 cup Italian-seasoned bread crumbs
2 tablespoons canola oil, OR vegetable oil, for frying
Lemon-Caper Cream Sauce:
2 tablespoons butter
2 tablespoons shallots , minced
1/3 cup dry white wine
1/3 cup chicken broth
1/4 cup heavy cream
1/4 cup lemon curd
1/4 cup capers, drained and at room temperature
Description
Pork Be Inspired
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