Schnitzel literally means "cutlet" and for this crunchy schnitzel recipe, I've used pork tenderloin for super tender results with a quick cooking time. A great fall or winter meal especially with braised cabbage and mashed potatoes.
Course Main Course
Keyword pan fried pork chops, panko, pork cutlet, pork tenderloin
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
1 poundpork tenderlointrimmed of silver skin and any fat
1cupall purpose flour
1 teaspoononion powder
1/2cup milk or half and half
1 1/2cupspanko breadcrumbs
1/4cupchopped parsleyplus extra for serving
canola oil or grapeseed oilfor frying
SET UP THE DREDGING STATION:
Align three shallow bowls or dishes.
In the first bowl, combine the flour, salt, pepper and onion powder, mix to combine and set aside.
In the second bowl combine the mustard and milk. Whisk to combine and set aside.
In the third bowl combine the panko breadcrumbs and parsley. Set aside.
FOR THE CUTLETS:
Trim the pork tenderloin of any silver skin or fat. Slice the pork crosswise into 1" thick slices.
Cut a piece of plastic wrap about 12" square and place a piece of pork on the plastic. Fold half of the plastic wrap over the pork and use the flat side of a meat mallet to pound the pork into 1/4" thick cutlet. Continue with the remaining slices of pork tenderloin.
Dip the pork into the flour mixture to coat and shake off any excess.
Transfer the pork to the mustard mixture and use a pastry brush to lightly coat the floured pork.
Place the pork into the panko mixture, flipping once and pressing the panko into the pork cutlet to coat. Transfer the breaded pork cutlets to a sheet pan in a single layer and prepare to fry them (NOTE: pork can be prepared up to this point and refrigerated until ready to cook later in the day. Remove the cutlets from the refrigerator about half an hour before cooking.)
In a heavy bottomed skillet or cast iron pan, add enough oil to achieve 1/4" depth in the pan. Heat over medium high heat until the oil is very hot, but not smoking. (To test if the oil is hot enough, drop a small piece of bread into the hot oil -- if it immediately bubbles, it's ready.)
Add the pork cutlets carefully into the pan (don't drop them, they will spatter the hot oil) in a single layer (you'll probably need to work in batches). Fry the pork cutlets on one side for 3-4 minutes or until medium brown/golden brown color, then use a pair of tongs to flip them and continue frying an additional 3-4 minutes until done. Transfer the fried cutlets to a sheet pan lined with paper towels. Continue with the rest of the pork cutlets.