Pan Fried Pork Tenderloin (Schnitzel)
This pan-fried pork tenderloin schnitzel is coated in crunchy panko breadcrumbs. It's crisp on the outside, juicy and tender on the inside.
Servings: 12 servings
Ingredients
- 1 pork tenderloin, divided
- 4 large eggs
- 1 (8oz) box panko bread crumbs
- 2 cup flour
- 2 teaspoon paprika
- 1 teaspoon chile powder
- 1 tablespoon garlic powder
- sea salt
- pepper
- canola oil you can use other cooking oils for this, but I recommend canola
- lemon
- ketchup optional
Instructions
- Cut the boneless pork tenderloin into cutlets about 1” in width.
- Place each pork cutlet on a cutting board and cover in cling wrap (individually).
- One by one, tenderize the pork with a meat mallet/tenderizer until nice and thin (½” to ¼”).
- Spread out the tenderized cutlets on a sheet pan or a large plate. Season both sides of the meat with salt, pepper, and garlic powder.
- Gather the three bowls you have prepared to dredge the seasoned cutlets.
- First dredge each pork cutlet in the flour, once fully coated transfer to dip in the bowl containing the beaten eggs. Move the cutlet to the third bowl after both sides have been fully immersed in the egg, and cover it entirely with the panko seasoning mixture.
- Meanwhile, heat canola oil in a large pan over medium-high heat.
- Fry the cutlets on each side for about 2 minutes, or just until each side becomes a crispy golden brown. Do not overcrowd the pan.
- Once finished frying, remove the pork cutlets and place them on a plate with a paper towel to absorb any excess oil.
- Serve with a fresh squeeze of lemon (or by dipping in a side of ketchup!) and enjoy!
Notes
These pan-fried pork tenderloins are amazingly crispy when served immediately, and make dynamite leftovers too. Enjoy the crunch!
Nutrition
Serving: 1pork tenderloin