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Category: Schnitzel
Prep Time: Cook Time: Total Time:
7 large slices high-quality white sandwich
bread, crusts removed, cut into 3/4-inch
cubes (about 4 cups)
1/2 cup unbleached all-purpose flour
2 large eggs
2 cups plus 1 Tbsp vegetable oil (see note)
1 pork tenderloin (1 1/4 lbs), trimmed of
fat and silver skin and cut on angle into
4 equal pieces
Table salt and ground black pepper
Garnishes
1 lemon, cut into wedges
2 Tbsp chopped fresh parsley leaves
2 Tbsp capers, rinsed
1 large hard-cooked egg, yolk and white
separated and passed separately through
fine-mesh strainer (optional)
1. Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 1 1/4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 Tbsp oil in third shallow dish.
2. Place pork, with 1 cut side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickenes between 1/8 and 1/4-inch. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes.
3. Heat remaining 2 cups oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately.
Serves 4.
*note* The two cups of oil called for in this recipe may seem like a lot - but they are necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a large Dutch oven is essential. In lieu of an instant-read thermometer to gauge the oils temperature, place afresh (not dry) bread cube in the oil and start heating; when bread is deep golden brown, the oil is ready.
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Breaded Pork Cutlets (Pork Schnitzel)
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Category: Schnitzel
Prep Time: Cook Time: Total Time:
7 large slices high-quality white sandwich
bread, crusts removed, cut into 3/4-inch
cubes (about 4 cups)
1/2 cup unbleached all-purpose flour
2 large eggs
2 cups plus 1 Tbsp vegetable oil (see note)
1 pork tenderloin (1 1/4 lbs), trimmed of
fat and silver skin and cut on angle into
4 equal pieces
Table salt and ground black pepper
Garnishes
1 lemon, cut into wedges
2 Tbsp chopped fresh parsley leaves
2 Tbsp capers, rinsed
1 large hard-cooked egg, yolk and white
separated and passed separately through
fine-mesh strainer (optional)
1. Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 1 1/4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 Tbsp oil in third shallow dish.
2. Place pork, with 1 cut side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickenes between 1/8 and 1/4-inch. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes.
3. Heat remaining 2 cups oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately.
Serves 4.
*note* The two cups of oil called for in this recipe may seem like a lot - but they are necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a large Dutch oven is essential. In lieu of an instant-read thermometer to gauge the oils temperature, place afresh (not dry) bread cube in the oil and start heating; when bread is deep golden brown, the oil is ready.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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