Extra Virgin Olive Oil Crumbed Pork Schnitzel
We all love a schnitzel and this recipe introduces an egg-free method for crumbing anything. A quick and easy high-protein meal and leftovers make for a tasty sandwich the next day.
Equipment
- 1 Plastic Wrap
- 1 Chopping board
- 1 Frying Pan
- 3 Shallow Bowls
Ingredients
- 500 g Pork Tenderloin Fillet
- ⅓ cup All Purpose Flour
- ½ tbsp Salt
- ½ tbsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Cracked Black Pepper
- ½ cup Milk
- ½ cup Extra Virgin Olive Oil Olmais
- 2 cups Panko Breadcrumbs
Instructions
- Cut the pork into ½” slices500 g Pork Tenderloin Fillet
- Line chopping board with plastic wrap and lay cutlets on in a single layer.
- Put another layer of plastic wrap on top and pound with a meat cleaver, rolling pin etc. until the slices are about half the thickness.
- Combine flour, salt, garlic powder, paprika and pepper in a wide shallow bowl.⅓ cup All Purpose Flour, ½ tbsp Salt, ½ tbsp Garlic Powder, 1 tsp Paprika, 1 tsp Cracked Black Pepper
- Whisk together extra virgin olive oil and milk in a small bowl.½ cup Extra Virgin Olive Oil, ½ cup Milk
- Add pile of panko bread crumbs to a plate.2 cups Panko Breadcrumbs
- Heat olive oil in a frying pan on medium heat, enough to completely cover the base.
- With a fork or tongs coat a slice of pork in the flour mixture, then swish around in the oil and milk mixture then place on the plate of crumbs. Press down, flip, and press down again before adding it to the frying pan.
- Repeat this for each fillet.
- Cook each cutlet for 3-4 minutes each side.