You are here: Home » Recipes » Panko-Crusted Pork Schnitzel Panko-Crusted Pork Schnitzel Recipe by Laraine Perri Yield 4 servings Prep 15 minutes Cook 10 minutes Pound the pork until you can’t believe it began as a tenderloin, and use panko for schnitzel that’s ultra crisp. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail If your pan isn’t large enough to accommodate two cutlets at a time without crowding, cook one at a time, using additional oil, as needed. A gurkensalat (cucumber salad) is the perfect accompaniment. Ingredients 1 pound pork tenderloin2 eggs1 tablespoon milk1/2 teaspoon salt Freshly ground pepper1/2 cup flour3 cups unseasoned panko breadcrumbs6 tablespoons vegetable oil, divided Lemon wedges Instructions Preheat oven to 200F. Cut pork on a sharp diagonal to make 4 equal portions. Place between pieces of plastic wrap, and pound to 1/8-inch thickness. Place flour and panko into separate dishes. Beat eggs with milk in a third dish. Sprinkle pork generously with salt and pepper. Dredge in flour, shaking off excess, dip in egg wash, then dredge in panko. Pat lightly. Transfer to a wire rack 15 minutes to set. Heat 3 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add 2 cutlets and cook 2 minutes, or until golden and crisp. Turn and cook 2 minutes more. Transfer to and ovenproof plate and keep warm in oven. Add remaining 3 tablespoons oil, and cook remaining 2 cutlets. Serve with lemon wedges.