Easy Pork Schnitzel Recipe
Yield
about 20 small schnitzel
RECIPE Ingredients
- 1 pack Berkshire pork tenderloin, cut into slices about ⅓ inch thick
- 3 eggs
- 2 teaspoons Dijon mustard
- ¾ cup flour
- ½ teaspoon coarse salt, plus more to taste
- ½ teaspoon black pepper
- 1½ cups panko bread crumbs
- 4 tablespoons duck fat
- 1 lemon, sliced
- Aioli, for serving
Price
$33.99
- Exceptionally tender, well-marbled style of pork
- Berkshire-breed pigs raised on pasture
- No antibiotics or hormones from birth
- No animal by-products in grain diet
- 2 pieces per package
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price
$19.99
- All natural
- No added preservatives or artificial ingredients
- Low in saturated fat
- Gluten-free
- Ships frozen (best kept frozen)
- Product of USA
- For best taste, use within 6 months of receipt and/or by the expiration date on the package
- Subscription Eligible
Recipe notes
This easy recipe for pork schnitzel - breaded pork cutlets pan-fried in duck fat - makes a simple and delicious supper, served with lemon and your favorite aioli. The duck fat is the secret to the satisfying crispy finish.
RECIPE Preparation
- Lightly pound each slice of pork, until it’s about ¼ inch thick.
- 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.
- Coat each piece of pork in flour mixture, then egg, and finally panko. Set aside on a sheet tray.
- In a large skillet, over medium-high flame, heat 1 tablespoon duck fat. Working in batches, so 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.
