Schnitzel with Onion-Lemon Sauce
by Editorial Staff
The meat is tender, very tasty, moderately spicy, and the spicy sauce with wine and lemon makes even ordinary pasta unusually tasty.
Ingredients
- Pork tenderloin, loin – 600-700 g
- Vegetable oil (ghee can be used) – 3 tbsp
- Salt
- Ground black pepper
- Sweet paprika
- Lemon – 1 pc.
- Bulb onions – 1 pc.
- Dry white wine – 100 ml
- Broth (you can dilute part of the bouillon cube) – 150 ml
- Honey – 1 tbsp
- Parsley and dill
- Peppers, red and green (picked from a mixture of peppers) – 0.5 teaspoon
Directions
- Cut thin schnitzels from the meat. Sprinkle with salt, black pepper, and paprika. Heat the oil in a frying pan and fry the schnitzels for 3-4 minutes on each side.
- Wrap the schnitzels in aluminum foil and put in an oven heated to 80-90 degrees for 30 minutes.
- For the sauce, fry the finely chopped onion in a pan where the meat was fried. Add lemon juice, squeezed from lemon, wine, and broth. Bring to a boil and evaporate half of the liquid. Add honey and peppers, season with salt and pepper, and sprinkle with paprika. As a side dish for pork schnitzels, you can boil rice, pasta, potatoes.
- Put the pork schnitzel on plates, pour over the sauce, sprinkle with chopped herbs. Enjoy your meal!
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