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Pork Schnitzel with Tartar SaucePosted on May 2, 2011 by admin-F0RS3
- 44Canadian Pork Schnitzels (or 1 lb/500 g lean Canadian Pork Loin or Leg)
- 1/4 cup50 mLall purpose flour
- 2 tsp10 mLsalt
- 1 tsp5 mLground black pepper
- 11egg, beaten
- 2 Tbsp25 mLmilk
- 2/3 cup150 mLdry bread crumbs (or 1 1/2 cups/375 mL fresh)
- 1 Tbsp15 mLbutter
- 1 Tbsp15 mLcanola oil
- 11lemon, cut into wedges
- TARTAR SAUCE
- 1 cup250 mLmayonnaise
- 2 Tbsp25 mLminced shallots
- 2 Tbsp25 mLminced gherkins or dill pickles
- 1 Tbsp15 mLchopped capers
- 1 Tbsp15 mLlemon juice
- 1/2 tsp2 mLEACH salt and ground black pepper
If using pork loin or leg, cut pork into four equal portions. Place one piece on a sheet of dampened plastic wrap or wax paper. Cover with another sheet. Using a meat mallet or rolling pin, gently pound pork to a width of 5-6″/12.5-15 cm. Repeat for all pieces. Lay out three large plates. Combine the flour, salt and pepper on one plate, combine the egg with the milk on the second, and spread the bread crumbs on the third. Coat each piece of pork with first flour, then egg mixture, and finally with breadcrumbs. Heat butter and oil in a large skillet until butter begins to foam. Working in batches, brown schnitzels on both sides; this will take only a minute or so. Set schnitzels on paper towels as they are cooked; add more butter and oil to skillet if necessary. Serve with Tartar Sauce and lemon wedges.
TARTAR SAUCE: Combine all ingredients in a medium bowl. Taste for seasoning and adjust if necessary. Cover and refrigerate for up to three days.
Tip: Save time by buying thin “fast-fry” chops; these are thin enough that they can be breaded without having to pound them out.
Tip: Try Panko (Japanese bread crumbs), which give a deliciously crunchy, light crust.
In a hurry? Use a high quality store-bought tartar sauce.
Still in a hurry? Look for ready made breaded schnitzels.