Pork Schnitzel at Sawtooth Hotel and Redfish Lake

Our last day in Idaho took us back to one of our favorite places, Redfish Lake and Lodge in Stanley.

Charming lodge right on the lake.

My cute little "Redfish" baseball cap.

Gorgeous mountain views from the beach.

A busy day full of swimmers, boaters and kayaking.

As we headed back home from the lake, we stopped at the famous Sawtooth Hotel and had dinner out on their rustic open deck, taking in the sun setting and reliving our weekend.

As this was our first time at one of Dick and JoAnne's favorite stops, they certainly did not disappoint.  The menu is all local, fresh ingredients and the atmosphere is both historic and charming at the same time.

We all shared and immensely enjoyed our chilled La Crema Chardonnay, antipasto salad and their Pork Schnitzel cutlets, complete with a lemon, caper and butter sauce.

Desserts offered nightly are fresh from Stanley Baking Co. & Cafe.

Pork Schnitzel With Lemon-Caper Cream

Courtesy of food.com

Schnitzel

1 (12 ounce) pork tenderloin, cut into 1/2 inch circles ( boneless loin chops work well also)
1/2 lemon, juice of
1/3 cup all-purpose flour
1/4 teaspoon poultry seasoning
2 large eggs
1 tablespoon dijon-style mustard
1 cup Italian breadcrumbs
2 tablespoons canola oil or 2 tablespoons vegetable oil, for frying

Lemon-Caper Cream Sauce

2 tablespoons unsalted butter
2 tablespoons minced shallots
1/3 cup dry white wine
1/3 cup chicken broth
1/4 cup heavy cream
1/4 cup jarred lemon curd
1/4 cup small caper, drained, room temperature

Directions

Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.
Sprinkle both sides of medallions with lemon juice.
Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.
In a deep pie plate, beat the eggs and mix in the mustard.
Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.

Place in refrigerator for 15 minutes.
For the cream sauce, melt the butter in a small heavy saucepan.
Add shallots and sauté over medium heat until fragrant (approximately 2 minutes).
Remove saucepan from heat; add the wine, chicken broth and cream.
Return saucepan to heat and bring to a boil.
Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.
Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.
Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.
Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.
Remove sauce from heat and stir in lemon curd & capers.
Serve with buttered spaetzle and garnish with lemon wedges