Breaded Pork Cutlets (Pork Schnitzel)

By sunriseko

Ingredients

• 7 large cubes bread (about 4 cups)
• 1/2 c. all purpose flour
• 2 large eggs
• 2 c. vegetable oil
• 1 pork tenderloin 1 1/4 lbs. trimmed and cut on angle into 4 equal pieces
• Garnishes: lemon, fresh parsley leaves, capers, hard cooked egg

Details

Servings 4

Preparation

Step 1

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, 3-5 minuts 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 c. crumbs.) Spread flour in second shallow dish. Beat eggs with 1 T. 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 thickness 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 continuously 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. Repet with remaining cutlets. Serve immediately with garnishes.