Breaded Pork Cutlets (Pork Schnitzel) | America's Test Kitchen

Name: Breaded Pork Cutlets (Pork Schnitzel) | America's Test Kitchen
Total time: 50 min
Ingredients: 7 large high-quality sandwich bread slices, crusts removed, cut into 3/4-inch cubes (about 4 cups); 1/2 cup unbleached all-purpose flour; 2 large eggs; 2 cups plus 1 tablespoon vegetable oil; 1 pork tenderloin (1 1/4 pounds), trimmed of fat and silver skin and cut on angle into 4 equal pieces; Salt and ground black pepper; 1 lemon, cut into wedges; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons capers, rinsed; 1 large hard-cooked egg, yolk and white separated and passed separately through fine-mesh strainer (optional)

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The hallmark of wiener schnitzel is its light, puffy bread-crumb coating. So why is it typically so soggy and greasy?

Keywords

Pork
Eastern European & German
ATK Staff Pick
Europe
Meat
Weeknight
Main Courses

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Ingredients

7 large high-quality sandwich bread slices, crusts removed, cut into 3/4-inch cubes (about 4 cups)
1/2 cup unbleached all-purpose flour
2 large eggs
2 cups plus 1 tablespoon vegetable oil
1 pork tenderloin (1 1/4 pounds), trimmed of fat and silver skin and cut on angle into 4 equal pieces
Salt and ground black pepper
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley leaves
2 tablespoons capers, rinsed
1 large hard-cooked egg, yolk and white separated and passed separately through fine-mesh strainer (optional)