Directions: |
Directions:1. Prepare pork tenderloin by removing the silver skin.
2. Slice tenderloin into medallions approximately 2.5 inches thick. The bigger the distance between the cuts the more you'll have to pound to make them thin enough, and the larger each piece will be.
3. Grab a medallion and turn it on its inside side, cover it with wax paper to prevent sticking, and beat your meat. Using a food hammer is the best but a breakfast sandwich frying pan works as well. Pound it until the piece is approximately 0.5 in. thick. The wax paper will obviously take a beating, move it around, flip it over. Repeat for each medallion.
4. Once you have a plate full of flattened meat, prepare a work station to flour, egg and Panko each piece. Take a piece of wax paper, put some flour on it. Beside that, whip an egg (add some milk or water) in a low rimmed dish. Next to the whipped egg, add another sheet of wax paper with Panko crumbs on it. Lastly, a place to keep your finished product, yet again covered in wax paper.
5. Take a piece of flattened tenderloin and cover both sides in flour.
6. Dip the flour covered tenderloin into the egg so that both sides are covered in egg.
7. Flop this onto your pile of Panko crumbs and crumb both sides. Once it's covered, put it in the place you prepared for the finished product.
8. Let set in fridge for 3 to 9 hours. ( I usually only let it set in the fridge for 30 minutes.)
9. Get a frying pan suitable to cook 2 or 3 at a time. Heat oil in the pan. Once the oil is hot, ADD butter... yes, both. Butter should sizzle away and you're good to go.
10. Place pork in the frying pan and once it starts to brown up the sides of the piece, flip and cook until done. |
This recipe for Schnitz is from