Wednesday, October 2, 2013

Schnitzel from Pork Tenderloin

Over the years I found that pork tenderloin makes the best Schnitzel regardless if prepared breaded or natural without any coating. Since it is so lean I shallow fry it in butter in less then 5 minutes. I usually serve it with boiled red potatoes so the meal is done in under half-an-hour. By the time potatoes are ready the tenderloin is cut up, flattened, seasoned and cooked. The browned butter from frying pan is the only sauce I serve it with. Sometimes I whisk in 1 Tbs. of hot mustard.

Here is how I divide and process whole small pork tenderloin with pointy ends cut off and used in other dishes like shishkebab.

No comments: