Pork Schnitzel Tenderloin at Adeline Mcglone blog

Pork Schnitzel Tenderloin. Place bread crumbs and paprika in a third shallow dish. Cut the pork tenderloin into 6 pieces crosswise. Remove and discard plastic wrap; Dip in egg mixture, then coat with crumb mixture. Begin by trimming any excess fat or silver skin from the pork tenderloin. Working with 1 piece at a time, place between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until pork is about 1/8 inch thick. Salt and freshly ground pepper, just use a bit if using seasoned bread crumbs. Combine paprika and flour on a shallow plate. 2 cups dried plain or seasoned breadcrumbs, plus more as needed. Place 2 wire racks on 2 large rimmed baking sheets; Flatten with a meat mallet or rolling pin. In another shallow bowl, combine egg and milk. Let stand for 5 minutes. Place beaten egg in a shallow bowl.

Let stand for 5 minutes. Whisk eggs into a second bowl and combine the breadcrumbs, salt, pepper and oregano into another. Cut the pork tenderloin into 6 pieces crosswise. Using a meat mallet or rolling pin, pound until pork is about 1/8 inch thick. Place 2 wire racks on 2 large rimmed baking sheets; Begin by trimming any excess fat or silver skin from the pork tenderloin. Place flour, salt, paprika and garlic powder into a wide bowl suitable for dipping the pork in. Place bread crumbs and paprika in a third shallow dish. Sprinkle each piece of pork with salt, pepper, and lemon juice. Working with 1 piece at a time, place between 2 sheets of plastic wrap.

Pork schnitzel with creamy mushroom sauce Supergolden Bakes Pork

Pork Schnitzel Tenderloin Whisk eggs into a second bowl and combine the breadcrumbs, salt, pepper and oregano into another. 2 cups dried plain or seasoned breadcrumbs, plus more as needed. Using a meat mallet or rolling pin, pound until pork is about 1/8 inch thick. Let stand for 5 minutes. In a shallow dish, combine the flour, seasoned salt and pepper. Coat the pork first into the flour, then in the beaten eggs and finally in the seasoned breadcrumbs. Place bread crumbs and paprika in a third shallow dish. Begin by trimming any excess fat or silver skin from the pork tenderloin. Flatten with a meat mallet or rolling pin. Place flour, salt, paprika and garlic powder into a wide bowl suitable for dipping the pork in. Cut the pork tenderloin into 6 pieces crosswise. Combine paprika and flour on a shallow plate. Dip in egg mixture, then coat with crumb mixture. Whisk eggs into a second bowl and combine the breadcrumbs, salt, pepper and oregano into another. Place beaten egg in a shallow bowl. Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″.