Crispy Pork Tenderloin Schnitzel

Ah, comfort food. Sometimes it’s just what you need. Whether you’re having a bad day, it’s snowy outside or you just want to eat like your Mom made dinner. I haven’t had nearly enough schnitzel in my life and I’m looking to change that.

Making Schnitzel was actually Marc’s idea and I thought it was one of his best ideas ever. It’s easy and messy to make, but biting into the crispy schnitzel is really worth it. Promise.

You can get creative and add different spices and herbs to your schnitzel coating, but we kept it classic here. Just a squeeze of lemon on the warm schnitzel and a simple side salad with lemon vinaigrette makes the perfect comfort meal.

Instructions

Heat oven to warm or 200 degrees F. With a sharp knife, slice pork tenderloin across the grain into 19-20 half-inch slices. Place 4 slices on a cutting board and cover with a layer of plastic wrap or wax paper. Use the smooth side of a meat tenderizer to pound to quarter-inch thick slices.
On 3 dinner plates or 3 shallow bowls, put the panko in one, beat the eggs in another and add the flour, salt and pepper to the third.
Using a fork or tongs, take one piece of pork and dip it flat into the flour and coat both sides. Shake excess flour off. Next dip into the egg mixture and then into the panko.
Heat a cast iron skillet or 12 inch skillet to medium high and add 1 tablespoon of butter and 1 tablespoon of olive oil. When butter is melted, add 3-4 cutlets to the pan, but do not overcrowd the pan. Cook on one side for 2 minutes, tilting the pan to swirl the butter and oil around. Flip when golden brown. Add another tablespoon of butter and oil to the skillet and swirl around again. After another 2 minutes, remove cutlets. Put on a rimmed baking sheet and keep in the warm oven. Clean out skillet with paper towel and continue until all cutlets are golden brown on both sides.
Serve with lemon wedges and sprinkled with parsley. Squeeze lemon on cutlets just before eating.

7 Notes Leave a Note

This is one of my favorite things to make/eat EVER. I don’t make it that often, because I just can’t control myself. I usually add parm to the panko. It’s so perfect with some lemony greens and lemons for squeezing. Simple and perfect!

nicoledula said on February 4, 2015 at 9:56 am :

I was surprised by how well it heats up for lunch or makes a great sandwich, too. So much to love about schnitzel!

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