SCHNITZEL - how to make schnitzel at home

Take a pork tenderloin and remove the silver skin using a sharp knife.

Cut the pork tenderloin into thicker pieces to pound them down.

Use a meat hammer to pound the pork pieces until they are thin.

Season the pork pieces with salt and freshly ground pepper.

Set up a breading station with flour, seasoned eggs (with salt and pepper), and panko breadcrumbs.

Dredge each piece of pork in flour, then dip in the egg, and finally coat with panko breadcrumbs.

Heat beef tallow in a pan until hot, checking the temperature with a thermometer.

Carefully place the breaded pork pieces into the hot tallow, cooking a few at a time.

Cook until golden brown on both sides, checking for doneness by color rather than temperature due to the thinness of the meat.

Remove the cooked schnitzel from the pan and place on a tray.

Serve the schnitzel on a bun with Dijon mustard and homemade mayo.

Equipment Needed

Dietary

Allergens