Panko-Crusted Pork Schnitzel

Flour, Egg Wash, Panko and Cutlet
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 15 minutes
  • Cook: 10 minutes

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.


1pound pork tenderloin
2 eggs
1tablespoon milk
1/2teaspoon salt
Freshly ground pepper
1/2cup flour
3cups unseasoned panko breadcrumbs
6tablespoons 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.

Nutritional Info *per serving

  • Calories 503g
  • Fat 26g
  • Saturated Fat 4g
  • Cholesterol 153mg
  • Sodium 469mg
  • Carbohydrate 35g
  • Fiber 3g
  • Sugars 2g
  • Protein 32g