This recipe for Wiener Schnitzel is not authentic because it uses pork tenderloin instead of veal scallops. But it really tastes almost the same! Fresh lemon is the essential finish to this hearty and savory main dish.
The main trick to Wiener Schnitzel is to pound the meat thin between sheets of plastic wrap so it cooks quickly and evenly. Serve with hot cooked noodles or spaetzle and a green salad.
- 1 pound pork tenderloin
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1/4 cup flour
- 2 eggs, beaten
- 1 cup dry breadcrumbs
- 3 tablespoons butter
- 2 tablespoons peanut oil
- 1 lemon, cut into wedges
- Cut pork tenderloin into six pieces crosswise. Place between sheets of plastic wrap, cut side down and pound until pieces are about 1/3" thick.
- Sprinkle each piece of pork with salt, pepper, and lemon juice.
- Combine paprika and flour on a shallow plate.
- Place beaten egg in shallow bowl.
- Place breadcrumbs on another shallow plate.
- Dip pork pieces into flour mixture and shake off excess. Then dip each piece into egg mixture, then place in bread crumbs, pressing to coat.
- Place each coated piece of pork on a wire rack.
- Preheat oven to 250 F.
- In a large skillet, melt butter with oil over medium-high heat until the butter melts and foams.
- Cook one or two coated pork pieces at a time until browned and tender, about 2-4 minutes per side.
- When each piece is cooked, place on a plate in the oven to keep warm.
- Repeat with remaining pork pieces, then serve with lemon wedges.
|Nutritional Guidelines (per serving)|