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PORK SCHNITZEL

 

SERVES 2

The 2 cups of oil called for in this recipe may seem excessive, but it’s necessary to achieve an authentic crinkled, puffed texture. To ensure ample cooking space, a large Dutch oven is essential here.

4 slices hearty white sandwich bread, crusts removed, cut into 3/4-inch cubes

1/4 cup all-purpose flour

2 large eggs

1 tbsp plus 2 cups vegetable oil

1 (12-ounce) pork tenderloin, trimmed

Salt and pepper

Lemon wedges

1 large hard-cooked egg, yolk and white separated and passed separately through fine-mesh strainer

1 tbsp minced fresh parsley(optional)

1 tbsp capers,rinsed

4

1.Set wire rack in rimmed baking sheet. Place bread cubes in single layer on large plate and microwave until bread is dry and a few pieces start to brown lightly, 4 to 6 minutes, stirring halfway through microwaving. Process bread cubes in food processor to very fine crumbs, about 45 seconds ( you should have about 2/3 cups crumbs); transfer to shallow dish. Spread flour in second shallow dish. Beat eggs with 1 tbsp oil in third shallow dish.

2. Cut tenderloin crosswise on angle into 2 pieces. Working with 1 piece at a time, cover with plastic wrap and pound to even 1/4-inch thickness with meat pounder. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dridge cutlets in flour, dip in egg mixture, then coat with bread crumbs, pressing gently to adhere. Transfer to prepared rack and let coating dry for 5 to 10 minutes.

3. Line large plate with triple layer of paper towels. Add remaining 2 cups oil to large Dutch oven until it measures about 1/2 inch deep and heat over medium- high heat to 375 degrees. Carefully place cutlets in hot oil, without overlapping them, and cook, shaking pot gently and continuosly, 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 blot well on both sides to absorb excess oil. Serve with lemon wedges, egg, parsley, and capers.