Crispy, juicy schnitzel is a weeknight favorite.
But have you ever fried pork tenderloin?
Well sign me up!
Credit:Greg DuPree, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Pork tenderloinis the perfect candidate for “schnitzeling.”
Simply cut it into medallions and pound them thin, then fry them up in your favoritecast-iron skillet.
Place 2 wire racks on 2 large rimmed baking sheets; set aside.
Cut pork crosswise into 8 (1-inch) pieces.
Working with 1 piece at a time, place between 2 sheets of plastic wrap.
Using a meat mallet or rolling pin, pound until pork is about 1/8 inch thick.
Remove and discard plastic wrap; set aside.
Repeat with remaining pork.
Whisk together flour and remaining 1 teaspoon salt in a shallow bowl.
Beat eggs in a separate shallow bowl.
Place breadcrumbs in a third shallow bowl.
Place in beaten eggs, turning to fully coat; let excess drip off.
Place in breadcrumbs, turning to fully coat and pressing gently so breadcrumbs adhere.
Increase heat to medium-high.
Transfer to remaining clean prepared rack; place in preheated oven to keep warm.
Repeat process with 2 more breaded pork pieces.
Carefully transfer oil from skillet to a medium heatproof bowl; let cool, and discard.
Wipe skillet clean, and heat remaining 1/4 cup butter and 1/4 cup oil over medium-high.
Repeat with remaining 4 breaded cutlets.
Sprinkle schnitzel evenly with sea salt; serve with slaw and lemon wedges (if desired).
Cover and refrigerate until ready to serve.
Slaw may be stored in refrigerator up to 24 hours.
