Schnitzel is a meat that is pounded out, breaded and fried. Many countries have adopted this recipe using various types of meat. For this recipe, I used pork tenderloin which is already tender on its own but becomes a melt in your mouth sandwich when tenderized. Served on a brioche bun, it is a decadent sandwich treat.
1 pork tenderloin
1/2 cup flour
3/4 cup seasoned bread crumbs
Salt and pepper to taste
Olive oil for frying
Start by cutting a 1/2” cut across the length of the pork tenderloin. Continue to cut the pork tenderloin into a spiral along this initial cut. When you have the pork relatively open, cut into manageable pieces. Place a sheet of plastic wrap on the pork piece and pound it until it is as thin as possible. Continue until all the pieces have been pounded.
Lightly beat one egg and season with salt and pepper. Place the pork pieces in the bag and cover. Let them rest in the refrigerator for at least 1 hour, turning them over occasionally.
Prepare a breading station by placing the flour on the left, a lightly beaten egg in the middle and the bread crumbs at the end. Take the prepared pork pieces and dust with the flour. After they are floured, dip them once again into the egg followed with the bread crumbs. Place the coated pork pieces on a tray or dish.
Test that your oil is hot enough by dropping a few bread crumbs into the oil. You will see the oil start to “bubble” around the bread crumbs. Place the pork schnitzel pieces with enough space around them so that you can easily turn them. Cook for 2 to 3 minutes per side and place on a paper lined serving tray to remove any excess oil.
To prepare your sandwich, brush each side of the bun with mayonnaise and add the tomatoes, pork schnitzel piece and lettuce. Serves 6 to 8.
*Brioche bun recipe here