Pan Fried Pork Tenderloin (Schnitzel)
Introduction
Pan-fried pork tenderloin, also known as schnitzel, is a delicious and flavorful dish that is loved by many. This classic German dish is made by coating pork tenderloin in breadcrumbs and then frying it until it is golden and crispy. The result is a tender and juicy piece of meat with a crunchy outer layer. It is easy to make and can be served with a variety of sides, making it a versatile and satisfying meal option. In this article, we will walk you through the steps to create the perfect pan-fried pork tenderloin, along with some variations and tips to enhance the flavor. So let’s get started!
Ingredients
To make pan-fried pork tenderloin, you will need the following ingredients:
– 2 pork tenderloins
– 1 cup all-purpose flour
– 2 eggs
– 2 cups breadcrumbs
– Salt and pepper to taste
– Vegetable oil for frying
Steps
1. Start by preparing the pork tenderloins. Trim off any excess fat and silver skin from the tenderloins. Then, using a sharp knife, slice each tenderloin into 1-inch thick slices. Place the slices between two sheets of plastic wrap and pound them gently with a meat mallet until they are about 1/4-inch thick. This will help tenderize the meat and ensure even cooking.
2. Season the pork tenderloin slices with salt and pepper on both sides. Set aside.
3. Prepare three shallow dishes for the breading process. In the first dish, place the all-purpose flour. In the second dish, beat the eggs until well combined. In the third dish, place the breadcrumbs.
4. Take one piece of pork tenderloin and coat it in the flour, shaking off any excess. Then dip it into the beaten eggs, making sure it is fully coated. Finally, place the pork tenderloin into the dish with breadcrumbs, pressing gently to ensure the breadcrumbs adhere to the meat. Repeat this process with the remaining pork tenderloin slices.
5. Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4-inch deep. Once the oil is hot, carefully place the breaded pork tenderloin slices into the skillet, making sure not to overcrowd the pan. Cook for about 2-3 minutes on each side, or until the schnitzels are golden brown and crispy.
6. Once cooked, transfer the pan-fried pork tenderloin to a paper towel-lined plate to drain any excess oil. Repeat the frying process with the remaining pork tenderloin slices.
7. Serve the pan-fried pork tenderloin hot with your choice of sides, such as mashed potatoes, sauerkraut, or a fresh salad. Enjoy!
Variations
– Lemon Schnitzel: For a tangy twist, add the zest of one lemon to the breadcrumbs before coating the pork tenderloin slices. The citrusy flavor pairs perfectly with the crispy schnitzel.
– Parmesan Schnitzel: Mix grated Parmesan cheese with the breadcrumbs to add a savory and cheesy flavor to the pork tenderloin.
– Herb-Crusted Schnitzel: Add your favorite herbs, such as parsley, thyme, or rosemary, to the breadcrumbs to create a fragrant and flavorful coating for the pork tenderloin.
Tips
1. Use a meat mallet with a flat side to gently pound the pork tenderloin slices. This will help tenderize the meat and ensure even cooking.
2. Make sure the oil is hot enough before adding the breaded pork tenderloin slices to the skillet. If the oil is not hot enough, the schnitzels will absorb too much oil and become greasy.
3. Do not overcrowd the skillet when frying the pork tenderloin slices. Leave enough space between the schnitzels to ensure they cook evenly and become crispy.
4. Once cooked, place the pan-fried pork tenderloin on a paper towel-lined plate to drain any excess oil. This will help keep the schnitzels crispy.
Conclusion
Pan-fried pork tenderloin, or schnitzel, is a delicious and easy-to-make dish that is sure to impress. With a crispy and golden exterior and a juicy and tender interior, it is a true crowd-pleaser. Experiment with different variations and serve it with your favorite sides for a complete and satisfying meal. So why not give this recipe a try and enjoy the flavors of this classic German dish in the comfort of your own home?
FAQs
Q: Can I use a different type of meat for this recipe?
A: While pork tenderloin is traditionally used for schnitzel, you can also use chicken breast or veal cutlets as a substitute.
Q: Can I make schnitzel in advance?
A: While schnitzel is best enjoyed immediately after frying, you can prepare the breaded pork tenderloin slices in advance and refrigerate them until ready to cook.
Q: Can I bake the schnitzel instead of frying it?
A: Although pan-frying gives the schnitzel its signature crispy texture, you can also bake it in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until golden brown and cooked through.