Schnitzel with Anchovy Sauce
Crispy, golden schnitzels meet the salty, umami punch of a velvety anchovy sauce in this irresistible dish that’s sure to elevate your dinner table. Tenderized boneless pork chops are breaded to perfection, creating a satisfying crunch with every bite. But the real showstopper is the rich, creamy anchovy sauce, made with butter, white wine, and a touch of lemon juice for balance, bringing a burst of flavor that complements the schnitzel beautifully. Ready in just 40 minutes, this recipe is perfect for weeknight indulgence or a special occasion. Serve with a sprinkle of fresh parsley and a crisp side salad for a restaurant-worthy meal at home. Keywords: schnitzel with anchovy sauce, golden fried pork schnitzel, creamy anchovy sauce, quick dinner recipes, flavorful pork recipes.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 100 grams all-purpose flour
- 2 pieces eggs
- 150 grams breadcrumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 250 milliliters vegetable oil
- 50 grams butter
- 100 milliliters white wine
- 6 pieces anchovy fillets
- 100 milliliters heavy cream
- 2 tablespoons lemon juice
- 1 tablespoon flat-leaf parsley
Instructions
Place each pork chop between two sheets of plastic wrap and pound it with a meat mallet or rolling pin until about 1/4 inch thick.
In a shallow dish, add the flour and season with salt and black pepper. In a second dish, beat the eggs. In a third dish, add the breadcrumbs.
Dredge each pork chop first in the flour, then in the beaten eggs, and finally in the breadcrumbs, ensuring they are well coated on all sides.
Heat the vegetable oil in a large skillet over medium heat. Fry the schnitzels one or two at a time (depending on skillet size) for 3-4 minutes on each side, or until golden brown and cooked through. Set aside on paper towels to drain any excess oil.
In a small saucepan, melt the butter over medium heat. Add the anchovy fillets and stir, breaking them up with a wooden spoon until they dissolve.
Pour the white wine into the saucepan and let it simmer for 2-3 minutes to reduce slightly.
Add the heavy cream and stir until the sauce thickens slightly. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning if needed.
Serve the schnitzels hot with the anchovy sauce drizzled over the top or on the side. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.3 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
