The trick to a tender, juicy schnitzel is not cutting the meat super thin, but rather using a meat tenderizer to pound the meat down to a 1/4 inch thickness.
Cook Time35 minutesmins
Total Time35 minutesmins
Course: Main Dish
Servings: 6servings
Author: Irina
Ingredients
2lbpork tenderloin
1/2 cupall purpose flour
1/2tsppaprika
1cupbread crumbs
2large eggs
1/4cupmilk
1/2cupolive oil
Salt and pepper to taste
1lemonthinly sliced
Instructions
Cut the meat into 6 equal pieces. Place each piece between two sheets of plastic wrap and pound with the flat side of meat tenderizer, until about 1/4 inch thick.
You will need four large dinner plates:
In the first plate, combine together flour, salt and pepper.
Whisk eggs and milk in the second plate.
In your third plate stir together paprika with bread crumbs.
And one empty plate.
Dip each piece of meat one by one into the egg mixture.
Then dip into flour.
And again into egg mixture.
Then into bread crumbs.
Place your coated schnitzel on the plate number four.
Pour oil into a large skillet about 1/2 inch. Heat the oil over medium heat.
Once the oil is hot, carefully lay in each prepared schnitzel, cooking one at a time. Cook on each side for about 3 minutes. Turn it over to brown the other side.
Transfer to paper towel. Repeat with remaining pork slices.