Wiener Schnitzel Recipe Pork Tenderloin

Transfer cutlets to a clean baking sheet lined with a. Season eggs with pepper and salt.


In this updated version of classic pork schnitzel, thin

Dip the pork into the flour, coating all sides.

Wiener schnitzel recipe pork tenderloin. 5) salt and ground white pepper to taste. In a shallow bowl, mix flour, seasoned salt and pepper. Place tenderloin in flour, egg, and bread crumbs.

Preheat air fryer to 375°. Cook the pork until golden and cooked through, about 2 to 3 minutes per side. Next dredge the pork in flour, followed by a lightly beaten egg and then plain breadcrumbs.

Places in tray and move to refrigerator for one hour to let egg wash settle. Immediately fry the schnitzel in a frying pan with some oil (just enough to allow the schnitzel to. In a second shallow bowl, whisk egg and milk until blended.

Once oil is hot, carefully slide two of the coated pieces into the oil and fry on each side for 3 to 4 minutes or until each cutlet is golden brown. Next dip the pork into the egg mixture, coating all sides. 1) 1 kg /35 oz of pork (pork chops, with or without bone, but you can use other pork cuts as well, such as sliced pork tenderloin, pork neck, or fresh pork ham without fat) 2) 2 eggs.

For each batch add 1 tablespoon butter and 1 tablespoon oil to a hot saute pan. Then coat the pork with the breadcrumbs. The next key to achieving the perfect schnitzel:

Wipe out the pan and repeat the. In a third bowl, mix bread crumbs and paprika.


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