Pork Schnitzel

Submitted by: admin on April 2, 2020

Serves 4

Ingredients

PORK
7 slices hearty white sandwich bread, crusts removed, bread cut into 3⁄4-inch cubes
1⁄2 cup all-purpose flour
2 large eggs
1 tablespoon plus 2 cups vegetable oil
1 (1-1⁄4-pound) pork tenderloin, trimmed and cut on angle into 4 equal pieces
Salt and pepper
GARNISHES
Lemon wedges
2 tablespoons chopped fresh parsley
2 tablespoons capers, rinsed
1 large hard-cooked egg, yolk and white separated and passed separately through fine-mesh strainer (optional)

Instructions

  1. Place bread cubes on large plate. Microwave on high power for 4 minutes, stirring well halfway through cooking. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 1-1⁄4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.
  2. Working with 1 piece at a time, place pork, with 1 cut side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1⁄8 and 1⁄4 inch. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry for 5 minutes.
  3. Heat remaining 2 cups oil in large Dutch oven over medium-high heat until it registers 375 degrees. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel–lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve with garnishes.

Tags

Hi There!

Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:

Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃

Start your Free Trial today!