Tender pork schnitzels in a citrus sauce.
Suggestions: Best served immediately.
Serves: 4 person(s)
Preparation Time: 10 mins
1 Tbsp canola oil
4 pieces lean pork schnitzel (16.5 oz)
2 Tbsp brandy
1 Tbsp cornstarch
2 Tbsp chopped spring onions (green onions)
Trim all visible fat from pork schnitzels. Add to fry pan and brown on each side for 2 to 3 minutes. Reduce heat to very low, add the juice of 1 orange plus the brandy. Cover and simmer for 25 minutes while basting periodically.
Finely slice remaining orange. Remove pork from pan and transfer to a serving dish; keep warm.
Mix cornstarch with a little water and add to pan juices. Cook and stir until thick and clear, pour over schnitzels. Garnish with sliced orange and spring onions. Serve immediately.
Remove pork from pan and place in a serving dish. Finely slice remaining orange.
Mix cornstarch with a little water to form a paste and add to the pan juices. Cover and heat on HIGH for 2 minutes. Pour over schnitzels and serve decorated with sliced orange and spring onions. Serve immediately.
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