Schweineschnitzel (Pork Schnitzel)
Some years ago when the Master Taste Tester and I were in Vienna, we ate at a restaurant that had amazing Schweineschnitzel or Pork Schnitzel. The Schweineschnitzel was so large that it covered an entire plate and was a meal in itself. Since then, I've been making Schweineschnitzel with pork tenderloin. It's consistently perfectly breaded, perfectly fried, perfectly crispy, and perfectly delicious. It makes not only an incredible meal, but also one that's quick and easy to prepare.
Servings: 4 servings
- 1 pound (16-ounces) pork tenderloin, trimmed of silver skin and fat
- 1 cup all-purpose flour
- 1/2 cup milk
- 1 egg
- 1 Tablespoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup dried breadcrumbs
- 1/2 cup vegetable oil
- Lemon slices for garnish optional
- Minced fresh parsley for garnish optional
Butterfly the pork tenderloin, making sure that you don't cut all the way through. Place between two pieces of plastic wrap; pound to a thickness of 1/4-inch. Cut into serving size pieces.
Combine flour, salt, and pepper in Ziploc bag. Mix together milk and egg in a flat dish. Add breadcrumbs to another flat dish. Bread the pork as follows: (1) coat pork in flour; (2) dip in milk/egg mixture; (3) coat again in flour; (4) dip again in milk/egg mixture; and (5) coat in bread crumbs. Place in single layers on wax paper lined plate. Refrigerate for at least an hour.
Heat about 1/2-cup of oil in a large skillet over medium heat. Add single layer of pork; cook until golden brown on both sides, about 5 to 6 minutes per side. Drain on paper towels. Repeat with remaining pork. Yield: 4 servings.
Calories: 490kcal | Carbohydrates: 44g | Protein: 9g | Fat: 31g | Saturated Fat: 23g | Cholesterol: 43mg | Sodium: 1971mg | Potassium: 141mg | Fiber: 2g | Sugar: 3g | Vitamin A: 110IU | Calcium: 95mg | Iron: 3mg