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.
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