Breaded Pork Cutlets (Pork Schnitzel)

Name: Breaded Pork Cutlets (Pork Schnitzel)
Yield: Serves 4
Cuisine: Europe, Eastern European & German
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 tablespoon, 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)

35 comments

Appears in Cook's Illustrated January/February 2009, America's Test Kitchen TV

Main Courses

Europe

Eastern European & German

Meat

Pork

Weeknight

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

SERVES4

TIME50 minutes

has video

WHY THIS RECIPE WORKS

While classic Wiener schnitzel features a thin, tender veal cutlet coated in ultrafine bread crumbs and then fried until puffy and golden brown, many recipes—to avoid the toughness and high price of veal—substitute pork. But too often these...

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