PORK SCHNITZEL

Ingredients
1 small pork tenderloin, less than 1 pound
salt, to taste
pepper, to taste
1 cup white panko bread crumbs
2 large eggs
2 cups + 1 tablespoon vegetable oil
lemon wedges, for serving

Instructions

1. First, place the pork tenderloin on a clean surface. Cut it in half on a 45-degree angle. Place each piece of pork between plastic wrap, and pound with a meat pounder (or rolling pin) until roughly 1/4" thick. It should take on a rough half-moon shape if you place the pointed end down while pounding.
2. Sprinkle each pounded cutlet with salt and pepper, and set aside.
3. Next, heat 2 cups of the oil in a large Dutch oven until it reaches 375-degrees F.
4. Meanwhile, add the bread crumbs to a shallow dish.
5. Add the eggs plus 1 tablespoon of the oil in another shallow dish.
6. Dip the cutlets in the egg mixture, followed by the breadcrumbs. Use your hands to firmly press the crumbs into the meat. Let the cutlets sit and dry a bit while the oil finishes heating.
7. Once the oil is up to temperature, carefully arrange both cutlets in the pan. There should be ample room if you're using a standard Dutch oven pot.
8. Fry the cutlets for about 1-2 minutes on each side, until they are golden brown.
9. Serve with lemon wedges.

FULL RECIPES

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