Recipes From Today’s Show: Pork Schnitzel

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TODAY on MHTV: When I was a kid, my mom used to make this dish in a bunch of different ways, and now I’m making my own version. I’m using pork tenderloin sliced into medallions and coating them in eggs mixed with Dijon mustard and bread crumbs. I fry them up and serve them alongside a warm fingerling potato salad. For dessert, slices of pears are poached in butter, white wine and star anise until they’re soft and tender, and topped off with mascarpone whipped cream. More from the show.

Get the recipes from this episode:

Pork Schnitzel Medallions

Warm Fingerling Potato Salad

Buttery Poached Pears with Whipped Mascarpone

Get the recipe from the 11:30 am ET show:

Richie’s Famous Ribs

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays at 11:00 a.m., Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.

  • jane McSwain March 2, 2012 at 10:16 pm

    If you can’t cook with wine or alcohol, is there something you could suggest to substitute for the vermouth or white wine in the poached pears recipe? I would love to try this beautiful dish but need to alter it for medical reasosns. Thanks for a reply

  • Lucinda Scala Quinn March 3, 2012 at 10:40 pm

    Of course, apple cider would be perfect or any other juice. Maybe white grape juice? Best, LSQ

  • Ted and Angela March 4, 2012 at 10:56 am


    You are so down to earth. I love Mad Hungry. Hope there will be new episodes soon. I spent last Sunday evening (Oscar Sunday) chatting with John Contratti on a LIVE Awards Blog.
    He devoted his whole week of recipes, on his blog, to go with the themes of the Oscar nominated films. It was very creative and he was a big hit with all of the bloggers that evening. (Especially when he posted a picture of him with Oscar winner of that evening, Christopher Plummer.) Food and movies are probably the greatest things in the world. I hope John will return to Mad Hungry and share more recipes and everything that has happened to him since the two of you cooked together.

    Ted and Angela R.

  • how to make hard cider May 8, 2012 at 3:39 pm

    this sounds wonderful I’ll have to give it a try

  • Christine August 14, 2012 at 1:27 pm

    When you make the pork medallions – were the bread crumbs dried or fresh?

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