PORK SCHNITZEL

By porklion

Ingredients

• 3 large eggs
• 1/2 cup sour cream
• 1 cup all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 2 cups panko
• One 1 1/4-pound pork tenderloin, cut crosswise into 6 medallions and pounded 1/4 inch thick
• Kosher salt
• Freshly ground pepper
• 3 tablespoons grapeseed or vegetable oil, plus more for frying
• 3 large eggs
• 1/2 cup sour cream
• 1 cup all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 2 cups panko
• One 1 1/4-pound pork tenderloin, cut crosswise into 6 medallions and pounded 1/4 inch thick
• Kosher salt
• Freshly ground pepper

Preparation

Step 1

In a shallow bowl, beat the eggs with the sour cream. In another shallow bowl, whisk the flour, ginger, dill, garlic powder, onion powder, oregano and paprika. Spread the panko in a third shallow bowl.

Season the pork with salt and pepper. Dredge the cutlets in the flour mixture, dip them in the egg mixture and coat with panko; transfer to a baking sheet.

In a very large skillet, heat 1/4 inch of oil. Add half of the cutlets and fry over moderately high heat, turning once, until just cooked through, 4 minutes total; transfer to paper towels. Repeat with the remaining cutlets.