Pork Tenderloin Schnitzel Recipe

Arugula Salad

1. In a medium bowl, toss all ingredients together until well-combined. Set aside.

Poached Eggs

1. In a shallow pot, heat 2” of water and a splash of vinegar to a low boil.
2. Crack eggs into separate ramekins/small bowls.
3. Quickly, but gently, add all of the eggs one at a time.
4. Cook eggs for 3 minutes. Promptly remove from water to a bowl. Drain any excess water from bowl.

Pork Schnitzel

1. Slice the tenderloin in half like a bread loaf. Butterfly each half so that the resulting piece of meat is even. Pound pieces until about 1/4” thick. Season both sides of each piece well with garlic powder, smoked paprika, salt, and pepper. Set aside.
2. Heat 1” of oil in a large pan to 330ºF – 350ºF.
3. In three shallow bowls, add the flour, beaten eggs, and panko/salt & pepper to taste, each to their own respective bowl. Working one piece of pork at a time, dredge in flour, then eggs, then panko so that pork is completely coated.
4. Fry one piece of pork at a time until golden brown and completely cooked through (about 2-3 minutes for each sides. Remove from oil and drain on paper towel.
5. Serve each schnitzel topped with arugula salad, 1 poached egg, and some lemon wedges. Enjoy!