Pork Schnitzel with Caramelized-Onion Egg Noodles

February 2007
Pork Schnitzel with Caramelized-Onion Egg Noodles

by 8 people

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Makes: 4 servings

Prep: 10 mins

Ingredients
  • Salt
  • 1 pound extra-wide egg noodles
  • 4 tablespoons butter
  • 2 large onions, thinly sliced lengthwise
  • Freshly ground pepper
  • 1/2 teaspoon ground thyme or poultry seasoning
  • 4 6 - 8 ounces boneless pork loin chops
  • Flour, for dredging
  • 2 large eggs
  • 1/4 cup heavy cream or half-and-half
  • 2 cups bread crumbs
  • 1/2 teaspoon freshly grated nutmeg
  • Vegetable oil, for frying
  • Flat-leaf parsley, finely chopped (a generous handful)
  • 1 lemon, cut into wedges
Directions
  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  2. While the pasta is working, in a deep skillet, melt the butter over medium heat. Add the onions, season with salt, pepper and the thyme and cook, stirring, until the onions are golden, 20 minutes; set aside.
  3. Place each pork chop between wax paper or plastic wrap and pound with a mallet or small heavy skillet to 1/4-inch thickness. Season the meat with salt and pepper on both sides, then lightly dredge in flour and shake off the excess. Transfer to a plate. In a shallow dish, beat the eggs and cream. On another plate, season the bread crumbs with the nutmeg.
  4. Preheat the oven to 250 degrees . and place a baking sheet on the middle rack. In a large skillet, heat a 1/4-inch-thick layer of oil over medium heat. Dip the pork chops in the egg, then in the bread crumbs, and fry in the skillet 2 at a time, turning once, until golden, about 10 minutes. Transfer to the oven to keep warm while you cook the remaining chops.
  5. Toss the noodles with the parsley and reserved onions; season with salt and pepper. Serve alongside the pork schnitzel with lemon wedges.
Tip PAIR WITH
  • Jacques and Francois Lurton Valle de Uco Pinot Gris 2006 (Argentina)
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