Paprika Pork Schnitzel
Paprika Pork Schnitzel, not overly spicy, but packed with flavor, this pork loin gets pan seared and sauced with a paprika cream that is beyond tasty.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 servings
- 1 lb pork loin cutlets 1/2 inch thick (See Note 1)
- 2 tsp paprika (separated)
- 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 2 tbsp flour
- 2 tbsp olive oil
- 8 oz mushrooms (sliced)
- 1 cup beef broth
- 1/4 cup half and half (or heavy cream)
- parsley chopped (for garnish)
Trim any fat from the pork cutlets to prevent any curling when pan searing. Gently pound the pork loin cutlets between plastic wrap to get thinner and tenderize. Season both sides with salt, pepper and 1 teaspoon paprika. Dust with the flour to coat both sides. Set aside.
In a skillet over medium-high heat add the oil. After a minute add the seasoned pork loin cutlets and quickly brown on both sides, about 2 minutes each side. Remove and set aside on a plate.
Add the sliced mushrooms to the skillet and cook for a minute. Add the remaining teaspoon of paprika and stir to coat the mushrooms. Add the beef stock, stirring to scrape up and cooked bits in the pan and reduce liquid by half. Add the cream and cook for 2 minutes on low. Add the pork cutlets and accumulated juices back to the pan and turn to coat with reduced sauce. Serve with chopped parsley on top.
- Trim any fat from the pork cutlets to prevent any curling when pan searing. Pound the 1/2 inch thick pork loin cutlets to tenderize, you should have at least 4 cutlets, 2 per person.
Calories: 342kcal | Carbohydrates: 7.1g | Protein: 26.4g | Fat: 23.2g | Saturated Fat: 7g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 11.8g | Cholesterol: 77mg | Sodium: 424.1mg | Fiber: 1.2g | Sugar: 2.2g