Pork Schnitzel

Roxy Donat @cook_3320414

Pound the living daylights out of the pork until you can't believe it began as a tenderloin. If your pan isn't lg. enough to accommodate two cutlets at a time without crowding, cook one at a time, using additional oil as needed.

Roxy Donat @cook_3320414

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Ingredients

45 mins

4 servings

1 lbpork tenderloin
1/2 cupflour
3 cuppanko breadcrumbs
2eggs
1 tbspmilk
1/2 tspsalt
1freshly ground pepper
6 tbspvegetable oil, divided
1lemon wedges

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Steps

45 mins

1

preheat oven to 200
2

Cut pork on a sharp diagonal to make 4 equal portions. Place between pieces of plastic wrap, and pound to about one-eighth in. thick.
3

Place flour and panko in separate dishes. Beat eggs with milk in a third dish. Sprinkle pork with salt & pepper. Dredge in flour, shaking off excess, dip in egg wash, then dredge in panko. Pat lightly. Transfer to a wire rack 15 min. to set.
4

Heat 3 tblsp. oil in a 12 in. pan over med-high heat until shimmering. Add 2 cutlets and cook 2 min. or until golden and crisp. Turn and cook 2 more min. Transfer to an oven-proof plate. Add remaining oil and cook remaining 2 cutlets. Serve with lemon wedges.