Panko-Crusted Pork Schnitzel

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Published: 1/28/2020

Pound the pork until you can’t believe it began as a tenderloin, and use panko for schnitzel that’s ultra crisp.

If your pan isn’t large enough to accommodate two cutlets at a time without crowding, cook one at a time, using additional oil, as needed. A gurkensalat (cucumber salad) is the perfect accompaniment.

Prep: 15 minutes Cook: 10 minutes
Serves: 4 Save

Ingredients (9)

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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Preheat oven to 200F.
  2. Cut pork on a sharp diagonal to make 4 equal portions. Place between pieces of plastic wrap, and pound to 1/8-inch thickness.
  3. Place flour and panko into separate dishes. Beat eggs with milk in a third dish. Sprinkle pork generously 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.
  4. 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 and ovenproof plate and keep warm in oven. Add remaining 3 tablespoons oil, and cook remaining 2 cutlets. Serve with lemon wedges.