Schnitzel is a beloved dish that originated in Austria and has since spread throughout the world.
Traditionally, schnitzel is made with veal scallops, but pork tenderloin can also be used as a substitute. In fact, some argue that pork tenderloin schnitzel tastes just as good as the original.
In this article, we’ll explore the benefits of using pork tenderloin for schnitzel and provide you with a delicious recipe to try at home.
So, can you use pork tenderloin for schnitzel? Let’s find out!
Can You Use Pork Tenderloin For Schnitzel?
Yes, you can absolutely use pork tenderloin for schnitzel! While traditional schnitzel is made with veal scallops, pork tenderloin is a great alternative that is both tender and easy to pound to the perfect thickness.
Pork tenderloin is also a more affordable option than veal, making it a great choice for those on a budget. Plus, it’s readily available at most grocery stores, so you don’t have to go out of your way to find it.
When making pork schnitzel, it’s important to pound the meat thin between sheets of plastic wrap so that it cooks quickly and evenly. The breading is a simple two-stage flour and plain breadcrumbs with egg and milk serving as the “glue” to hold the flour and breadcrumbs to the pork. For the seasonings, nothing more than Kosher salt and freshly ground black pepper are needed.
When cooking pork schnitzel, it’s best to use peanut oil because of its high heating point. This will ensure that the schnitzel comes out crispy and delicious every time.
The History Of Schnitzel And Its Traditional Ingredients
Schnitzel has a long and rich history dating back to the 1st century BC. The process of tenderizing meat by pounding it thin, dredging it in breading, and frying it has been a popular cooking method in Europe for centuries. Originally, schnitzel was made with veal, also known as wienerschnitzel. However, when German immigrants began settling in Texas in the 1850s, they found that beef was more readily available than veal or pork. As a result, they began using beef to make schnitzel, which required pounding the meat even thinner than veal or pork to achieve the same tender texture.
Today, schnitzel is enjoyed all over the world and is made with a variety of meats, including pork, chicken, mutton, beef, or turkey. In Germany, pork schnitzel is the most popular variation and is traditionally made with pork chops. The breading for schnitzel is typically made with flour, egg wash, and breadcrumbs, and the dish is often served with a variety of sauces and toppings such as mushroom gravy or cream sauce.
While traditional schnitzel is made with veal or pork, using pork tenderloin is a great alternative that is both tender and affordable. When making pork schnitzel, it’s important to pound the meat thin and use high-quality ingredients for the breading and seasoning. With these tips in mind, you can enjoy delicious and authentic schnitzel right from your own kitchen.
Pork Tenderloin As A Substitute For Veal Scallop In Schnitzel
If you’re looking to make schnitzel but don’t want to use veal scallops, pork tenderloin is a great substitute. While it may not be authentic, it still tastes delicious and is easy to prepare.
To make pork tenderloin schnitzel, start by pounding the meat thin between sheets of plastic wrap. This will help it cook quickly and evenly. Then, dip the pork in a mixture of flour and breadcrumbs, followed by a mixture of beaten eggs and milk. Finally, coat the pork in another layer of breadcrumbs before frying it in peanut oil until crispy and golden brown.
One advantage of using pork tenderloin is that it’s a more affordable option than veal scallops. Pork tenderloin is also readily available at most grocery stores, so you don’t have to go out of your way to find it. Plus, it’s a lean cut of meat that is still tender and flavorful when cooked properly.
Benefits Of Using Pork Tenderloin For Schnitzel
There are several benefits to using pork tenderloin for schnitzel. Firstly, it is a lean cut of meat that is low in fat, making it a healthier option than other cuts of pork. Additionally, pork tenderloin has a mild flavor that pairs well with the simple seasoning and breading used in schnitzel recipes.
Another advantage of using pork tenderloin for schnitzel is its tenderness. Pork tenderloin is naturally tender and easy to pound thin, which is essential for schnitzel. This ensures that the schnitzel cooks quickly and evenly, resulting in a crispy exterior and juicy interior.
Furthermore, pork tenderloin is a more affordable option than veal scallops, which are traditionally used in schnitzel recipes. This makes it a great choice for those who want to enjoy the flavors of schnitzel without breaking the bank.
How To Prepare Pork Tenderloin For Schnitzel
Preparing pork tenderloin for schnitzel is a simple process that requires just a few steps. First, start by slicing the tenderloin into thin, even pieces, about 1/4 to 1/2 inch thick.
Next, place the pork cutlets between two sheets of plastic wrap, making sure they are evenly spaced and not overlapping. Using a meat mallet or rolling pin, gently pound the pork until it is thin and evenly flattened. This will not only tenderize the meat but also ensure that it cooks evenly and quickly.
After pounding the pork, remove it from the plastic wrap and season both sides with kosher salt and freshly ground black pepper. You can also add other seasonings like garlic powder or paprika if you prefer.
To bread the pork cutlets, set up a breading station with three bowls: one for flour, one for beaten eggs, and one for plain breadcrumbs. Dredge each cutlet in flour first, shaking off any excess, then dip it in the egg wash, allowing any excess to drip off before coating it in breadcrumbs.
Once breaded, heat a neutral-tasting cooking oil like vegetable or canola oil in a large skillet over medium-high heat. When the oil is hot enough, add the breaded pork cutlets to the pan, being careful not to overcrowd them. Cook for about 3-4 minutes on each side until golden brown and cooked through.
Finally, remove the cooked schnitzels from the pan and let them rest on a cooling rack lined with a paper towel to absorb any excess oil. Serve with lemon wedges and your favorite side dish for a delicious and satisfying meal.
A Delicious Pork Tenderloin Schnitzel Recipe To Try At Home
If you’re looking for a delicious pork tenderloin schnitzel recipe to try at home, look no further! This recipe is easy to follow and will result in a crispy and flavorful schnitzel that rivals any restaurant version.
– 1 pork tenderloin (about 1 1/2 pounds), sliced into 20 pieces
– 1 cup all-purpose flour
– 2 cups plain breadcrumbs
– 2 large eggs, beaten
– 1/2 cup milk
– Kosher salt and freshly ground black pepper
– Peanut oil, for frying
1. Lay the pork cutlets on a cutting board covered with plastic wrap, then pound with a meat mallet until they are about 1/4 inch thick.
2. Set up three bowls: one with the flour, one with the beaten eggs and milk, and one with the breadcrumbs.
3. Season the pork cutlets generously with salt and pepper.
4. Dredge each pork cutlet in flour, shaking off any excess.
5. Dip the cutlet in the egg mixture, making sure it is fully coated.
6. Coat the cutlet in breadcrumbs, pressing down gently to ensure the breadcrumbs stick.
7. Heat peanut oil in a large frying pan over medium-high heat until hot but not smoking.
8. Fry the pork cutlets in batches until golden brown and crispy on both sides, about 2-3 minutes per side.
9. Drain on paper towels and serve immediately with lemon wedges or your favorite sides.
This pork tenderloin schnitzel recipe is perfect for a busy weeknight dinner or a special occasion meal. It’s crispy, flavorful, and easy to make at home. Give it a try and impress your family and friends with your schnitzel-making skills!
Tips For Perfecting Your Pork Tenderloin Schnitzel Dish
1. Choose the right cut of pork: While pork schnitzel can be made from a variety of cuts, the best cut for home use is centre-cut boneless pork chops or pork tenderloin. This cut is lean and easy to pound thin, making it perfect for schnitzel.
2. Pound the meat thin: The key to perfect schnitzel is to pound the meat thin. Use a meat pounder or a cast-iron skillet to pound the pork until it’s as thin as possible without tearing or falling apart. This will ensure that the schnitzel cooks quickly and evenly.
3. Use plain dried breadcrumbs: While you can use store-bought dried breadcrumbs for schnitzel, make sure to use plain ones instead of Italian seasoned breadcrumbs. Fresh breadcrumbs will not work at all, and homemade dried breadcrumbs may not be dry enough or uniformly fine enough for great schnitzel.
4. Allow the breaded pork to rest in the fridge: The single best tip for cooking schnitzel at home is to allow the breaded pork to rest in the fridge for one hour before frying. This step dries the breading and ensures it will stick perfectly to the meat during the frying process.
5. Fry in hot oil: When making Pork Schnitzel, it’s important to fry the pork in hot oil that has reached an optimal temperature of about 340-350 degrees F. This will ensure that the schnitzel comes out crispy and less oily.
6. Serve with your favorite sides: Pork Schnitzel can be paired with your favorite sides, such as lemon wedges, sauerkraut, and rice. You can also enjoy it with ketchup or other condiments of your choice.
By following these tips, you can easily perfect your pork tenderloin schnitzel dish at home and impress your family and friends with this delicious and authentic German dish.