Pork Schnitzel with Potatoes and Pears

25 min.
4 Servings
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  • 1 bunch fresh parsley
  • 2 pc. Giant Eagle pork tenderloin
  • ½ cup Giant Eagle 1% buttermilk
  • 1 Giant Eagle egg
  • 3 Tbsp. Giant Eagle Dijon mustard with white wine, divided
  • 2 tsp. salt, divided
  • ½ tsp. ground black pepper
  • 1 lb. Yukon Gold “b” potatoes
  • 1 fresh pear
  • 1/4 cup Market District extra virgin olive oil, divided
  • 2 tsp. paprika, divided
  • 1 cup Giant Eagle fancy shredded Swiss cheese
  • 1 cup Market District plain bread crumbs
  • ¼ cup Giant Eagle vegetable oil
  • 2 Tbsp. cider vinegar
  • 2 Tbsp. capers


Preheat oven to 425°F. Roughly chop half the parsley and reserve the other half for garnish. Trim the pork tenderloin of any sinew or fat. Then, cut each tenderloin into 4 equal medallions, for 8 pieces total. Lay them cut-side up on plastic wrap and top with another sheet of plastic wrap. Lightly pound the medallions to make even, round pieces about ⅜-inch thick. In a bowl, combine buttermilk, egg, 1 tablespoon Dijon mustard, salt, and pepper. Whisk well to combine. Add the pork to this mixture, tossing to coat, and let soak.

Slice potatoes into rounds. Cut the pear into quarters, trim away the core and cut each quarter in half, lengthwise, to make 8 pieces. Toss the pears and potatoes with 1 tablespoon of olive oil, 1 teaspoon of salt and 1 teaspoon of paprika. Transfer to a non-stick or foil-lined sheet pan and place in the oven. Roast for about 15 minutes or until the potatoes are cooked through. Remove from the oven and sprinkle with Swiss cheese and the remaining paprika. Return to the oven for another 3 minutes, or until the cheese is brown and bubbly.

While the potatoes are cooking, heat the vegetable oil in a large skillet over medium-high heat. Place the bread crumbs in a shallow pan or dish. Dredge the pork medallions in the bread crumbs, patting crumbs into the pork until well coated. Gently add the pork to the pan. Cook until brown on one side then turn and cook on the other until the pork reaches a minimum internal temperature of 145°F. You may need to move the pork around the pan to brown it evenly or cook them in batches.

Meanwhile, make the vinaigrette. In a small bowl, combine remaining Dijon mustard, the cider vinegar, capers and chopped parsley. Whisk well, then slowly drizzle in remaining olive oil. Serve the pork medallions with the potatoes and vinaigrette, garnish with remaining parsley.

Approximate Nutritional Information (Per serving): Calories 730, Fat 43g, Sat. Fat 10g, Trans Fat 0.5g, Cholesterol 125mg, Sodium 1930mg, Total Carbohydrate 52g, Fiber 6g, Sugars 9g, Protein 33g
ALLERGEN INFORMATION: Tree Nut Free, Peanut Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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