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Pork Schnitzel

D'Artagnan | Yield: about 20 small schnitzel
These little pork schnitzel cook up golden brown and satisfyingly crisp with the help of our duck fat. Serve them with a tart lemon and your favorite aioli.
Pork Wiener Schnitzel Recipe

Ingredients

  • 1 pack Berkshire pork tenderloin, cut into slices about 1/3 inch thick
  • 3 eggs
  • 2 teaspoons Dijon mustard
  • 3/4 cup flour
  • 1/2 teaspoon coarse salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1½ cups panko bread crumbs
  • 4 tablespoons duck fat
  • 1 lemon, sliced
  • Aioli, for serving

Preparation

  1. Lightly pound each slice of pork, until it’s about ¼ inch thick.
  2. In a shallow dish, beat eggs and Dijon. In a second shallow dish, mix together flour, salt and pepper. And in a third shallow dish, place panko. Line them up, side-by-side.
  3. Coat each piece of pork in flour mixture, then egg, and finally panko. Set aside on a sheet tray.
  4. In a large skillet, over medium high flame, heat 1 tablespoon duckfat. Working in batches, as not to crowd the pan, cook the pork medallions until golden and cooked through, about 2 to 3 minutes per side. Wipe out the pan and repeat. Drain medallions on a paper towel lined tray. Serve on a platter and garnish with lemon slices and a sprinkling of salt.