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Pork Schnitzel Medallions

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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.

  • Yield: Makes 20 pieces

Source: Mad Hungry, April 2011

Ingredients

  • 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

Directions

  1. 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.

  2. Working in two batches, coat each piece of pork in flour, egg, and breadcrumbs.

  3. 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.

Reviews Add a comment

  • bensmom63
    8 OCT, 2013
    Having a mother who is from Germany, we have eaten our fair share of Schnitzel and if you really would like to add to this recipe you should try doing the same exact thing but use Progresso Italian Breadcrumbs instead. It is to die for.
    Reply
  • dakota123
    1 FEB, 2013
    I've made this a few times now and everyone likes it. It does make quite the mess because you have to use a lot of dishes - but that is the case with most breaded pork or chicken recipes.
    Reply
  • April Chrisman
    22 SEP, 2012
    First time I made this my husband told me to "keep this receipe".. He is my guinea pig for new receipes.. I packed the leftovers for sandwiches for his lunch he said it was great the next day too...Will make this over and over again. LOVE IT!!!
    Reply
  • SCDeb
    23 SEP, 2011
    This recipe is yummy but too messy (for me) to make often.
    Reply