Pork Tenderloin Schnitzel Recipes

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PORK TENDERLOIN SCHNITZEL



Pork Tenderloin Schnitzel image

Categories     Pork

Number Of Ingredients 14

3 pieces Eggs large
1/2 cup Sour Cream
1 cup flour
1 teaspoon Ginger ground
1 teaspoon Dill dried
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Oregano dried
1 teaspoon Paprika sweet
2 cups Panko Breadcrumbs
1 1/4 pounds Pork Tenderloin cut into 6 medallions
6 dashes Kosher Salt
6 pinches Pepper
3 tablespoons Vegetable Oil

Steps:

  • 1. In a shallow bowl, beat eggs with sour cream. In another shallow bowl, whisk flour, ginger, dill, garlic powder, onion powder, oregano,m paprika. Spread panko in third shallow bowl.
  • 2. Pound each medallion of pork to 1/4 inch thick. Season pork with salt and pepper. Dredge the cutlets in a flour mix, dip in egg mixture and coat with panko.
  • 3. In large skillet, heat 1/4 inch of oil. Add 1/2 of the cutlets and fry over medium high heat turning over for total of 4 minutes. Transfer to paper towels. Repeat the rest.

PORK SCHNITZEL



Pork Schnitzel image

Provided by Tyler Florence

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 10

4 boneless pork loin chops (about 5 to 6 ounces each)
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 sprig thyme
Lemon wedges

Steps:

  • Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
  • Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
  • Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
  • Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.

WIENER SCHNITZEL



Wiener Schnitzel image

Wiener schnitzel is a quick and easy German main dish recipe made from tender pork tenderloin, lemon juice, and paprika.

Provided by Linda Larsen

Categories     Dinner     Entree

Time 19m

Yield 4

Number Of Ingredients 11

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

Steps:

  • Gather the ingredients.
  • Cut the pork tenderloin into 6 pieces crosswise. Place between sheets of plastic wrap, cut-side down and pound until pieces are about 1/3 inches thick.
  • Sprinkle each piece of pork with salt, pepper, and lemon juice.
  • Combine paprika and flour on a shallow plate.
  • Place beaten egg in a shallow bowl.
  • Place breadcrumbs on another shallow plate.
  • Dip pork pieces into the flour mixture and shake off excess. Then dip each piece into egg mixture, then place in breadcrumbs, 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 to 4 minutes per side.
  • When each piece is cooked, place it on a plate in the oven to keep warm.
  • Repeat with remaining pork pieces, then serve with lemon wedges.

Nutrition Facts : Calories 550 kcal, Carbohydrate 48 g, Cholesterol 199 mg, Fiber 7 g, Protein 39 g, SaturatedFat 9 g, Sodium 834 mg, Sugar 10 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g

PORK SCHNITZEL WITH SAUCE



Pork Schnitzel with Sauce image

Whenever I serve this pork schnitzel, people always ask for the recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. -Diane Katzmark, Metamora, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 16

2 pork cutlets (about 5 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 large egg
2 tablespoons whole milk
1/4 cup dry bread crumbs
1/4 teaspoon paprika
1 to 2 tablespoons vegetable oil
SAUCE:
2/3 cup chicken broth, divided
1-1/2 teaspoons all-purpose flour
3 tablespoons sour cream
1/8 teaspoon dill weed
Salt and pepper to taste
Snipped fresh dill, optional

Steps:

  • Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.

Nutrition Facts :

PORK SCHNITZEL MEDALLIONS



Pork Schnitzel Medallions image

In this updated version of classic pork schnitzel, thin slices of pork tenderloin are coated in Dijon-mustard-infused eggs before being breaded and fried until golden.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 20 pieces

Number Of Ingredients 10

1 pork tenderloin (about 1 1/2 pounds), sliced into 20 pieces
2 teaspoons Dijon mustard
3/4 cup flour
1/2 teaspoon coarse salt
1/2 teaspoon black pepper
3 pieces white bread, processed into breadcrumbs
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 lemon, cut into wedges
3 eggs

Steps:

  • Lightly flatten each piece of pork. Beat the eggs with the mustard in a flat dish. Mix the flour with salt and pepper in another flat dish. Place the breadcrumbs in another dish. Place them all side by side.
  • Working in two batches, coat each piece of pork in flour, egg, and breadcrumbs.
  • For each batch add 1 tablespoon butter and 1 tablespoon oil to a hot saute pan. Cook the pork until golden and cooked through, about 2 to 3 minutes per side. Wipe out the pan and repeat the process with the second batch. Drain on a rack. Serve the medallions on a platter with wedges of lemon for garnish.

WIENER SCHNITZEL WITH PORK



Wiener Schnitzel with Pork image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1/4 cup all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 large eggs
2 cups fresh breadcrumbs or panko
4 pork loin cutlets, each about 4 to 5 ounces and pounded to 1/4 inch thick
Canola oil or other neutral-tasting oil, for frying
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
Lemon wedges, for serving

Steps:

  • Heat the oven to 200 degrees while you prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
  • Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees. Working in batches to avoid crowding pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
  • Pour off and discard oil remaining in skillet, then wipe clean with paper towels. Working in batches again if necessary, melt the butter in the same skillet over medium heat until sizzling. Set pan-fried cutlets in the pan to coat one side with butter, then quickly flip to coat the other side.
  • Arrange the cutlets on a platter, sprinkle with chopped parsley and serve with lemon wedges.

PORK SCHNITZEL WITH DIPPING SAUCE



Pork Schnitzel with Dipping Sauce image

A pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in German Heaven!

Provided by EPRUETZ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 40m

Yield 4

Number Of Ingredients 13

4 (4 ounce) boneless pork chops
¼ cup flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
¾ cup panko bread crumbs
1 teaspoon ground paprika
¼ cup vegetable oil
¾ cup chicken stock
2 teaspoons chopped fresh dill
½ teaspoon salt
½ cup sour cream

Steps:

  • Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.
  • Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.
  • Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Place the pork chops in a warm oven to keep warm.
  • Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.

Nutrition Facts : Calories 398.4 calories, Carbohydrate 22.3 g, Cholesterol 97.8 mg, Fat 27.1 g, Fiber 0.5 g, Protein 20.9 g, SaturatedFat 8.4 g, Sodium 1164.1 mg, Sugar 0.7 g

AIR-FRYER PORK SCHNITZEL



Air-Fryer Pork Schnitzel image

This recipe is one of my husband's favorites because it reminds him of his German roots. Cooking pork schnitzel in an air fryer is genius because we can eat in a jiffy. -Joyce Folker, Paraowan, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 large egg
2 tablespoons 2% milk
3/4 cup dry bread crumbs
1 teaspoon paprika
4 pork sirloin cutlets (4 ounces each)
Cooking spray
DILL SAUCE:
1 tablespoon all-purpose flour
3/4 cup chicken broth
1/2 cup sour cream
1/4 teaspoon dill weed

Steps:

  • Preheat air fryer to 375°. In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk egg and milk until blended. In a third bowl, mix bread crumbs and paprika., Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere., Place pork in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer. Remove to a serving plate; keep warm., Meanwhile, in a small saucepan, whisk flour and broth until smooth. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.

Nutrition Facts : Calories 309 calories, Fat 13g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 572mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

PERFECT PORK SCHNITZEL



Perfect Pork Schnitzel image

When my family lived in Germany I loved all the different schnitzels (rahm schnitzel, jaeger schnitzel, etc.). This recipe was printed in a Publix ad. I tried it and it tastes very similar to the basic schnitzel we ate in Germany. It's good by itself, but is fantastic topped with a cream sauce or mushroom sauce. The recipe directions say to cook two at a time, but I was able to cook all four at one time by using my big electric skillet rather than using a saute pan.

Provided by mailbelle

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup flour
1 cup plain breadcrumbs
2 eggs (or 1/2 cup egg substitute)
4 pork chops (1 1/2 lb) or 4 pork tenderloin (1 1/2 lb)
2 teaspoons kosher salt
1/4 teaspoon pepper
4 tablespoons canola oil, divided

Steps:

  • Place flour in shallow bowl; bread crumbs in second bowl. Beat eggs gently in third bowl until blended.
  • Preheat large sauté pan on medium-high 2-3 minutes. Season both sides of pork with salt and pepper. Dip pork in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally dip into bread crumbs.
  • Place 2 tablespoons of the oil in pan; swirl to coat. Place 2 pork steaks in pan; cook 4-5 minutes on each side or until internal temperature is 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
  • Remove pork steaks from pan; cover to keep warm. Repeat steps with remaining 2 tablespoons oil and 2 pork steaks. Serve.

Nutrition Facts : Calories 381.2, Fat 18.2, SaturatedFat 2.1, Cholesterol 105.8, Sodium 1105.4, Carbohydrate 43.6, Fiber 2.1, Sugar 1.9, Protein 10

PORK WITH PARMESAN COATING SCHNITZEL



Pork With Parmesan Coating Schnitzel image

Lightly flavoured with lemon, oregano and parmesan, a nice blend of flavours. The secret step to these is the chilling for at least 20mins before cooking. This helps the crumbs to dry out a little resulting in a crispy finish that has stuck to the meat. I sometimes cook these in a single layer in a shallow baking dish on the lower rack of my oven, turning them once. (It's like using the baking dish as a large frying pan so that they can be cooked all at the same time.)

Provided by Jen T

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork schnitzels
1/4 cup dry breadcrumbs
1 teaspoon dried oregano
2 tablespoons parmesan cheese (finely grated)
1 tablespoon parsley (finely chopped)
2 eggs (lightly beaten)
1 cup dried breadcrumbs
oil (for frying) or butter (for frying)
4 lemon wedges, for serving

Steps:

  • Combine the first measure of breadcrumbs, oregano, parsley and parmesan in a shallow dish and mix well.
  • In another shallow dish place the beaten eggs.
  • In a third shallow dish put the second measure of breadcrumbs.
  • Coat the schnitzels both sides with the plain breadcrumbs.
  • Dip into the beaten egg and then coat with the herb and cheese breadcrumb mix.
  • Lay the coated schnitzels on a flat tray or plate in a single layer and chill in the refrigerator for at least 20mins. Do not skip this step!
  • Heat the oil or butter or a mix of both in a large frying pan and cook the schnitzels for 3-5 minutes on each side, until golden and cooked through.
  • Serve with a fresh lemon wedge to squeeze extra juice over if desired.
  • *Note -- Prep time includes chilling time.

Nutrition Facts : Calories 184.8, Fat 5.1, SaturatedFat 1.6, Cholesterol 108, Sodium 321.3, Carbohydrate 26.3, Fiber 2.3, Sugar 2.3, Protein 8.8

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From yummly.com


PORK SCHNITZEL RECIPE - THE BEST WIENER SCHNTIZEL RECIPE MADE …
Beat up two eggs adding salt and pepper to it too. Prepare a deeper plate with flour, and one with breadcrumbs. Heat up vegetal oil (preferably sunflower oil) in a skilet enough to almost cover the pork slices. Dip your pork slices first in flour. Making sure that each bit is covered in flour.
From europedishes.com


CLASSIC PORK SCHNITZEL – MESS IN THE KITCHEN
2021-05-07 Prepare three shallow plates. Whisk the flour and seasoning salt in one, beat the eggs in the second, and add the breadcrumbs to the third. Take a pork chop and dredge it through the flour, coating it completely. Shake off any excess flour. Then, coat the pork chop in the beaten egg.
From messinthekitchen.com


FIGLMüLLER SCHNITZEL RECIPE » WITH PORK TENDERLOIN | FIGLMüLLER
Remove the meat from the bone and trim the meat with a sharp knife. Slice of pieces weighing about 220g and butterfly them. Pound out the meat and salt. Dredge in flour, wash in egg and coat in breadcrumbs. Heat the vegetable oil in a pan and fry the schnitzel in hot oil until golden brown. Serve the cooked schnitzel with a lemon wedge.
From figlmueller.at


PANKO-CRUSTED PORK SCHNITZEL - RELISH
Preheat oven to 200F. Cut pork on a sharp diagonal to make 4 equal portions. Place between pieces of plastic wrap, and pound to 1/8-inch thickness. Place flour and panko into separate dishes. Beat eggs with milk in a third dish. Sprinkle pork generously with salt and pepper. Dredge in flour, shaking off excess, dip in egg wash, then dredge in ...
From relish.com


PORK SCHNITZEL (SCHWEINESCHNITZEL) - PUDGE FACTOR
2022-01-13 Whisk together milk and egg in a flat dish. Add breadcrumbs to another flat dish. Bread the pork as follows: (1) coat pork in flour; (2) dip in milk/egg mixture; (3) coat again in flour; (4) dip again in milk/egg mixture; and (5) coat in breadcrumbs. Place in single layers on wax paper lined plate.
From pudgefactor.com


PORK SCHNITZEL - JO COOKS
Fry the pork: Fill a large skillet with about 1/2″ of oil over medium-high heat. Fry the cutlets for about 2-3 minutes on each side or until they’re a nice deep golden brown. Transfer to a paper towel lined plate and repeat with remaining schnitzel. You might have to change the oil halfway through if it gets too dirty.
From jocooks.com


AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL) - THE DARING …
2014-03-12 Instructions. Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper. Place the flour mixture, egg, and …
From daringgourmet.com


PORK SCHNITZEL WITH TRADITIONAL POTATO AND MAYONNAISE SALAD
2021-07-13 Beat 3-4 eggs and prepare the breadcrumbs. Coat each piece in the eggs first, then the breadcrumbs. Fry at medium high in vegetable oil, lard or clarified butter. Once the color turns golden brown, the schnitzels are ready. Serve with potato salad, slice …
From cookwewill.com


21 WIENER SCHNITZEL RECIPE PORK TENDERLOIN - SELECTED RECIPES
Then you have come to the right place, we have rounded up 21 wiener schnitzel recipe pork tenderloin that we have shared over the years. Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights. 21 Wiener Schnitzel Recipe Pork Tenderloin. …
From selectedrecipe.com


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