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Baked Pork Schnitzel with White-Wine and Lemon Sauce

For the most succulent schnitzel, pound the tenderloin as thin as possible without tearing it. Toasting the panko ensures a golden brown crust without frying.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2007


  • 1 1/2 cups panko (Japanese breadcrumbs)
  • 1 pork tenderloin (about 1 pound), excess fat and silver skin removed
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • Coarse salt and ground pepper
  • 3 tablespoons butter, cold, cut into small pieces
  • 1 shallot, minced
  • 3/4 cup dry white wine
  • 2 tablespoons fresh lemon juice


  1. Preheat oven to 350 degree. Spread panko on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing once halfway through. Set panko aside, and increase oven temperature to 450 degrees.

  2. Cut pork crosswise into 4 equal pieces. Without cutting all the way through, split each piece in half horizontally, opening it like a book. One at a time, place a piece of pork inside a resealable plastic bag. Using a meat mallet or the bottom of a heavy pan, pound pork into a very thin cutlet.

  3. Place flour, eggs, and toasted panko in separate shallow bowls; season each with salt and pepper. Dredge pork in flour (shake off excess), dip in eggs (allowing excess to drip off), and dredge in panko, pressing to adhere; place on rimmed baking sheet. Bake, without turning, until pork is cooked through, 10 to 12 minutes, rotating sheet halfway through.

  4. Meanwhile, in a small saucepan, melt 1 tablespoon butter over medium. Add shallot, and cook until softened, 3 to 4 minutes. Add wine, and simmer until almost evaporated, about 4 minutes. Remove from heat; stir in lemon juice and remaining 2 tablespoons butter; season with salt and pepper. Serve pork with sauce on the side.


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