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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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Pour the white wine into the saucepan and let it simmer for 2-3 minutes to reduce slightly.
Step 7
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.
Step 8
Serve the schnitzels hot with the anchovy sauce drizzled over the top or on the side. Garnish with additional parsley if desired.
Nutrition Facts
| Serving size | (1607.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4962.1 |
| Total Fat 378.0g | 0% |
| Saturated Fat 100.3g | 0% |
| Polyunsaturated Fat 143.3g | |
| Cholesterol 949.5mg | 0% |
| Sodium 11693.4mg | 0% |
| Total Carbohydrate 199.1g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 12.6g | |
| Protein 185.1g | 0% |
| Vitamin D 570.0IU | 0% |
| Calcium 591.2mg | 0% |
| Iron 28.0mg | 0% |
| Potassium 2646.7mg | 0% |
Source of Calories