Panko-Crusted Pork Schnitzel - Relish Recipes

By á-46

Ingredients

• 1 pound pork tenderloin
• 2 eggs
• 1 tablespoon milk
• 1/2 teaspoon salt
• Freshly ground pepper
• 1/2 cup flour
• 3 cups unseasoned panko breadcrumbs
• 6 tablespoons vegetable oil, divided
• Lemon wedges

Details

Servings 4

Preparation

Step 1

Preheat oven to 200F.


Cut pork on a sharp diagonal to make 4 equal portions. Place between pieces of plastic wrap, and pound to about 1/8-inch thickness.


Place flour and panko in separate dishes. Beat eggs with milk in a third dish. Sprinkle pork with salt and pepper.

Dredge in flour, shaking off excess, dip in egg wash, then dredge in panko. Pat lightly. Transfer to a wire rack 15 minutes to set.


Heat 3 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add 2 cutlets and cook 2 minutes, or until golden and crisp. Turn and cook 2 minutes more.

Transfer to an oven-proof plate. Add remaining 3 tablespoons oil, and cook remaining 2 cutlets. Serve with lemon wedges.