Pork Schnitzel

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
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
  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 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.