Pan Fried Pork Tenderloin (Schnitzel)
Introduction
Pan fried pork tenderloin, also known as schnitzel, is a delicious and versatile dish that can be enjoyed on its own or as part of a larger meal. This recipe combines the tenderness of pork tenderloin with a crispy and flavorful coating, resulting in a dish that is sure to please your taste buds. Whether you are cooking for a weeknight dinner or entertaining guests, pan fried pork tenderloin is a crowd-pleaser that never disappoints. In this article, we will explore the ingredients, steps, variations, tips, and frequently asked questions about making this mouthwatering dish.
Ingredients
To make pan fried pork tenderloin, you will need the following ingredients:
– 2 pork tenderloins
– 1 cup all-purpose flour
– 2 eggs, beaten
– 1 cup breadcrumbs
– Salt and pepper to taste
– Vegetable oil for frying
Steps
1. Start by preparing the pork tenderloins. Trim any excess fat and silver skin from the tenderloins, then cut them into 1-inch thick slices. Place the slices between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.
2. In three separate shallow dishes, set up your breading station. Place the flour in one dish, the beaten eggs in another, and the breadcrumbs in the third dish. Season the flour with salt and pepper to taste.
3. Dredge each piece of pork tenderloin in the flour, making sure to coat both sides evenly. Shake off any excess flour.
4. Dip the floured pork tenderloin into the beaten eggs, allowing any excess egg to drip off.
5. Finally, coat the pork tenderloin with breadcrumbs, pressing gently to ensure the breadcrumbs adhere to the meat.
6. Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded pork tenderloins to the skillet. Cook for 3-4 minutes per side, or until golden brown and crispy.
7. Remove the cooked pork tenderloins from the skillet and place them on a paper towel-lined plate to drain any excess oil.
8. Serve the pan fried pork tenderloin immediately while it is still hot and crispy. It can be enjoyed on its own or served with a side of mashed potatoes, steamed vegetables, or a fresh salad.
Variations
Pan fried pork tenderloin can be customized to suit your taste preferences. Here are a few variations you can try:
1. Parmesan Crusted Schnitzel: Add grated Parmesan cheese to the breadcrumbs for an extra layer of flavor and a crispy, cheesy crust.
2. Herb Infused Schnitzel: Mix dried herbs such as thyme, rosemary, and oregano into the breadcrumbs to give the pork tenderloin a fragrant and savory taste.
3. Spicy Schnitzel: Add a pinch of cayenne pepper or chili powder to the flour mixture to give the pork tenderloin a spicy kick.
4. Lemon Pepper Schnitzel: Season the flour with lemon zest and freshly ground black pepper for a zesty and aromatic coating.
Feel free to experiment with different seasonings and coatings to create your own unique version of pan fried pork tenderloin.
Tips
– To ensure a crispy coating, make sure the oil is hot enough before adding the breaded pork tenderloins to the skillet. If the oil is not hot enough, the coating may become soggy and greasy.
– Use a meat mallet or the flat side of a heavy skillet to pound the pork tenderloin slices. This helps to tenderize the meat and ensures even cooking.
– If you prefer a thicker coating, you can double dip the pork tenderloins in the beaten eggs and breadcrumbs. This will create a thicker and crunchier crust.
– Serve the pan fried pork tenderloin immediately after cooking to preserve its crispiness. If you need to hold it for a short period of time, place it on a wire rack in a preheated oven at a low temperature to keep it warm without sacrificing texture.
Conclusion
Pan fried pork tenderloin, or schnitzel, is a delightful dish that combines the tenderness of pork with a crispy and flavorful coating. By following the simple steps outlined in this recipe, you can create a delicious and satisfying meal that will impress your family and friends. Whether you choose to stick with the classic recipe or experiment with different variations, pan fried pork tenderloin is a versatile dish that can be enjoyed in a variety of ways. So go ahead, grab some pork tenderloins and get frying!
FAQs
Q: Can I use other types of meat for this recipe?
A: While pork tenderloin is the traditional choice for schnitzel, you can also use chicken breast or veal if you prefer.
Q: Can I bake the pork tenderloin instead of frying it?
A: Yes, you can bake the breaded pork tenderloin in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C).
Q: How do I know when the pork tenderloin is cooked?
A: The pork tenderloin should be cooked until it reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer.
Q: Can I freeze the breaded pork tenderloin?
A: It is best to freeze the pork tenderloin before breading it. Place the trimmed and pounded slices in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator before breading and cooking.
Q: Can I use gluten-free breadcrumbs for this recipe?
A: Yes, you can use gluten-free breadcrumbs if you have dietary restrictions. Just make sure to check the ingredient list to ensure they are gluten-free.
