What To Know
- Use a slotted spoon to remove the schnitzel from the oil and drain it on paper towels.
- For a thicker, juicier schnitzel, pound the pork medallions flat using a meat mallet or rolling pin before breading.
- Use a deep fryer for a more even fry and to prevent the schnitzel from absorbing too much oil.
Pork schnitzel, a classic dish of Austrian and German cuisine, is a delectable treat that embodies the essence of comfort food. Its crispy exterior and tender interior make it a crowd-pleaser, perfect for both casual and special occasions. This comprehensive guide will take you through the steps of how to make pork schnitzel with pork tenderloin, ensuring you achieve golden-brown perfection every time.
Ingredients You’ll Need:
- 1 pound pork tenderloin, cut into 1-inch thick medallions
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese (optional)
- Salt and black pepper to taste
- Vegetable oil for frying
Step-by-Step Instructions:
1. Prepare the Pork
- Remove the pork tenderloin from the refrigerator and let it come to room temperature for about 30 minutes. This will help it cook more evenly.
- Pat the pork medallions dry with paper towels.
- Season them liberally with salt and black pepper.
2. Create the Breadcrumb Mixture
- In a shallow bowl, combine the flour, eggs, and panko breadcrumbs.
- If desired, add grated Parmesan cheese for extra flavor.
- Mix well until the ingredients are evenly combined.
3. Bread the Pork
- Dip each pork medallion into the flour mixture, ensuring it is evenly coated.
- Shake off any excess flour.
- Dip the pork into the egg mixture, allowing any excess to drip off.
- Finally, coat the pork in the panko breadcrumb mixture, pressing gently to adhere.
4. Heat the Oil
- Pour vegetable oil into a large skillet or deep fryer to a depth of about 1 inch.
- Heat the oil over medium-high heat until it reaches 375 degrees Fahrenheit (190 degrees Celsius).
5. Fry the Schnitzel
- Carefully place the breaded pork medallions into the hot oil.
- Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Use a slotted spoon to remove the schnitzel from the oil and drain it on paper towels.
6. Serve and Enjoy
- Transfer the crispy pork schnitzel to a serving platter.
- Serve immediately with your favorite sides, such as mashed potatoes, sauerkraut, or lemon wedges.
Tips for Perfection:
- For a thicker, juicier schnitzel, pound the pork medallions flat using a meat mallet or rolling pin before breading.
- If you don’t have panko breadcrumbs, you can use regular breadcrumbs.
- Use a deep fryer for a more even fry and to prevent the schnitzel from absorbing too much oil.
- Don’t overcrowd the skillet when frying the schnitzel. This will lower the oil temperature and result in soggy schnitzel.
- Let the schnitzel rest for a few minutes before serving to allow the juices to redistribute.
Variations:
- Wiener Schnitzel: Use veal cutlets instead of pork tenderloin.
- Jägerschnitzel: Top the schnitzel with a mushroom sauce.
- Zigeunerschnitzel: Serve the schnitzel with a spicy tomato sauce.
- Cordon Bleu: Fill the schnitzel with ham and cheese before breading.
What People Want to Know
- Can I use pork loin instead of pork tenderloin? Yes, you can use pork loin, but it may not be as tender as pork tenderloin.
- How long can I store leftover pork schnitzel? Store leftover schnitzel in an airtight container in the refrigerator for up to 3 days.
- Can I freeze pork schnitzel? Yes, you can freeze cooked pork schnitzel for up to 3 months.
- What is the best way to reheat pork schnitzel? Reheat pork schnitzel in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes, or until warmed through.
- What are some good side dishes for pork schnitzel? Some good side dishes for pork schnitzel include mashed potatoes, sauerkraut, lemon wedges, roasted vegetables, or a green salad.
