Breaded Pork Tenderloin Mums Schnitzel Recipes

Steps:

• 1. Tenderloin is usually pretty lean, but remove any fat you can. Slice the tenderloin into thin strips about ¼" thick max.
• 2. This is never perfect unless you have a meat slicer so no worries. Whatever works. The pieces will be whatever shape they wind up lol.
• 3. Lay pieces of meat on a layer of saran, lightly salt and pepper the meat and cover with saran. Use the flat side of a tenderizer to lightly flatten the meat. (do not pound) If it's a large piece to start, you might want to cut it in half.
• 4. The meat WILL expand!
• 5. I start by crushing sleeves of crackers (in their sleeve), in a zip-loc bag. I make sure the ends of the sleeves are open, zip lock the bag then crush them with a rolling pin until they are "coarse" pieces and crumbs. Then remove the sleeve, put the crackers in a bowl or container for your assembly line, then crush 2 more sleeves the same way. 3 usually works for me. Depending on how much pork you prepare, you may have to crush more as you go along.
• 6. Have an assembly line of: Slices of pork Beaten eggs mixed with a little milk Crushed crackers
• 7. Dip several pieces of pork into egg then coat one or 2 at a time in crackers and put aside on a platter or plate until done. I lay the meat on the crackers then bury the pork using my fingers like a scoop. I like to get as much pork covered as I can, but you won't get 100% coverage and don't really want to :) Discard any remaining egg or crackers. It can get messy during this stage and I found gadgets like tongs just get in the way and slow the process. It's more a hands on thing :) so be close to a sink.
• 8. Melt enough lard on med-high to cover bottom of a large non-stick frying pan. I'm guessing 3 or 4 tblsp. Test with a small piece of meat. It should sizzle, not spit!
• 9. Place meat in single layer batches. I fry 8 - 10 pieces at a time. Use tongs and do not leave stove unattended. There is no window for distractions lol This cooks very quickly. Be prepared to turn the first pieces over soon after you have filled the pan. Turn only once.
• 10. Cook both sides of meat till crackers are toasted looking. (2 - 4 mins per side - depending on size of pieces) If it's too hot, it will burn the cracker. You may have to add more lard, in small amounts (by tsp.) It will melt and heat immediately to continue frying without removing the meat. *I've never had an incident frying with lard. You treat it like any other high heat frying oil, with respect!
• 11. Use tongs and turn and remove pieces of meat as they are done, to a plate with a paper towel for a quick pat dry of any lard, then move them to a warmed serving plate with paper towel. Put the plate on a baking sheet in a warm oven until remainder of meat is cooked) . REDUCE HEAT BOTH UNDER THE FRYING PAN AND IN THE OVEN AS NEEDED. I have an oven with hidden elements and can do this. You may just want to preheat the oven to warm then turn it off if you aren't comfy with paper towels in the oven.
• 12. When a batch is done, carefully remove any large cracker material from remaining lard in fry pan, add more lard and continue process until all pieces of tenderloin are cooked. Discard any remaining lard (old coffee tins are great for this). Remove platter of warm meat from oven and serve with your choice of side dish. Trust me, you will not believe how good these are until that first bite!

Steps:

• Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
• Preheat oven to 325 degrees F (165 degrees C).
• Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
• Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).

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.

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.

Steps:

• Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.
• Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.
• Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.
• Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.

Steps:

• Cut pork crosswise into 1/2-in. slices. In a shallow bowl, mix flour, cornbread mix, salt and pepper. Place egg in a separate shallow bowl. Dip pork in egg, then in flour mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Add half of the pork; cook until a thermometer reads 145°, 3-4 minutes on each side. Drain on paper towels. Wipe skillet clean; repeat with remaining oil and pork. If desired, serve with sauce.