Panko-Crusted Pork Schnitzel

  • 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.

Flour, Egg Wash, Panko and Cutlet
Mark Boughton Photography / styling by Teresa Blackburn

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.


1 pound pork tenderloin
2 eggs
1 tablespoon milk
1/2 teaspoon salt
Freshly ground pepper
1/2 cup flour
3 cups unseasoned panko breadcrumbs
6 tablespoons vegetable oil, divided
Lemon wedges


  1. Preheat oven to 200F.
  2. Cut pork on a sharp diagonal to make 4 equal portions. Place between pieces of plastic wrap, and pound to 1/8-inch thickness.
  3. 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.
  4. 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.



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