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  • 1 pound pork tenderloin
  • 2 eggs
  • 1 tablespoon milk
  • 1/2 teaspoon salt
  • Freshly ground pepper
  • 1/2 cup flour
  • 3 cups unseasoned panko breadcrumbs
  • 6 tablespoons vegetable oil, divided
  • Lemon wedges


  1. Preheat oven to 200F.
  2. Cut pork on a sharp diagonal to make 4 equal portions. Place between pieces of plastic wrap, and pound to 1/8-inch thickness.
  3. Place flour and panko into separate dishes. Beat eggs with milk in a third dish. Sprinkle pork generously with salt and pepper. Dredge in flour, shaking off excess, dip in egg wash, then dredge in panko. Pat lightly. Transfer to a wire rack 15 minutes to set.
  4. Heat 3 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add 2 cutlets and cook 2 minutes, or until golden and crisp. Turn and cook 2 minutes more. Transfer to and ovenproof plate and keep warm in oven. Add remaining 3 tablespoons oil, and cook remaining 2 cutlets. Serve with lemon wedges.

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The recipe was originally published as Panko-Crusted Pork Schnitzel on

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