Can You Use Pork Tenderloin for Schnitzel?

Schnitzel is a popular German and Austrian dish consisting of thin, breaded, pan-fried cutlets While the most traditional schnitzel is made with veal, pork schnitzel, also known as Schweineschnitzel, is a common and delicious alternative. But can you use pork tenderloin specifically for schnitzel? Let’s take a closer look at how to make pork tenderloin schnitzel and how it compares to the classic veal

What is Schnitzel?

Schnitzel refers to thin cuts of meat that are breaded and fried, The meat is usually pounded thin before breading to ensure it cooks quickly and the breading becomes ultra crispy

Traditional wiener schnitzel is made from veal cutlets or scallops (thin, round slices cut across the leg). Pork, chicken, or turkey can also be used. While Wiener schnitzel is from Austria, schnitzel is popular in German cuisine as well.

Beyond the thin cutlets, the key components of schnitzel include:

• Breadcrumbs – Usually a mixture of dried breadcrumbs, flour, and seasoning
• Egg wash – Helps the breading adhere
• Frying – Traditionally pan-fried in shallow oil or lard to get a crispy crust
• Garnish – Often served with lemon wedges or lingonberry jam

The end result is a crispy, golden breaded cutlet bursting with flavor.

Why Use Pork Tenderloin?

Pork tenderloin makes an excellent choice for schnitzel for several reasons:

• Tenderness – The tenderloin is one of the most tender cuts of pork, ensuring a tender schnitzel.

• Mild flavor – Pork tenderloin has a mild flavor that works well in schnitzel without overpowering.

• Size and shape – Pork tenderloins are small, thin, and relatively even in shape, making them easy to pound thin.

• Affordability – Pork tenderloin is an affordable alternative to expensive veal.

Pork tenderloin is not traditional but it shares many similarities with veal and results in a tasty, budget-friendly schnitzel.

How to Make Pork Tenderloin Schnitzel

Pork tenderloin schnitzel is easy to make at home with just a few simple steps:

1. Pound the Pork Tenderloin Thin

The tenderloin should be pounded to about 1⁄4 inch thick so it cooks quickly and evenly. Use a meat mallet or the bottom of a heavy pan. Be gentle to avoid tearing.

2. Bread the Pork

Set up a breading station with flour, beaten egg, and breadcrumb mixture. Dredge pork cutlets in flour first, then egg wash, then breadcrumbs.

3. Refrigerate the Breaded Cutlets

Chilling breaded cutlets for 30-60 minutes dries out the coating so it crisps up beautifully during frying.

4. Pan Fry the Schnitzel

Heat 1⁄4 inch of oil or lard in a skillet over medium-high heat. Fry breaded cutlets for 2-3 minutes per side until deep golden brown.

5. Finish with a Squeeze of Lemon

A bright, tart squeeze of lemon juice over the crispy schnitzel cuts through the richness perfectly.

And that’s it – simple, quick, and delicious pork tenderloin schnitzel for any occasion.

How to Serve Pork Schnitzel

There are many classic ways to serve up your crispy pork tenderloin schnitzel:

• With lemon wedges or lingonberry jam for squeezing over top
• With potato salad, french fries, or fried potatoes on the side
• With a vegetable like a green salad, roasted broccoli, or glazed carrots
• On a sandwich with whole grain mustard and pickled vegetables
• Over a bed of spinach, arugula, or other greens
• With a pan sauce made from the drippings like mustard cream or mushroom gravy

Go classic with just lemon or get creative with different sauce and side pairings.

Pork Tenderloin Schnitzel vs. Veal Schnitzel

Here’s how pork tenderloin schnitzel compares to the traditional veal version:

Similarities:

• Thin, breaded, and pan fried
• Can have the same crispy, crunchy exterior
• Often served with lemon and potatoes or other vegetables

Differences:

• Pork is more affordable and accessible than veal

• Pork has a slightly stronger flavor compared to the very mild veal

• Veal is more traditional, while pork is a common substitution

• Veal is usually cut into round medallions or scallops; pork into elongated cutlets

Both are delicious in their own right. Pork makes it easy for home cooks to enjoy schnitzel without tracking down specialty veal.

Tips for the Best Pork Schnitzel

• Choose a thick, evenly-shaped tenderloin for cutting nice cutlets

• Pound very thin, about 1⁄4 inch, for quick cooking

• Allow breaded pork to rest in the fridge for extra crispy crust

• Use enough oil to shallow fry, not deep fry

• Fry over medium-high heat for evenly browned crust

• Check internal temperature to ensure doneness

• Let rest before slicing so juices redistribute

• Serve immediately while hot and crispy

With proper preparation, pork tenderloin can result in schnitzel just as delicious as the veal original. Crisp on the outside, tender and juicy inside – this schnitzel is sure to become a regular in your dinner rotation.

Frequency of Entities

pork tenderloin: 14
schnitzel: 21
veal: 8
bread/breaded/breadcrumbs: 7
fried/fry: 6
crispy/crunch: 4
lemon: 5
tender: 3
juicy: 2
mild: 2
thin: 3
cooking: 3
breading: 2
traditional: 2
crust: 2
Flavor: 1
Affordable: 1
Shape: 1
Simple: 1
Quick: 1
Occasion: 1
Potato: 2
Vegetable: 2
Oil: 3
Serve: 1
Sauce: 1
Creative: 1
Similarities: 1
Differences: 1
Specialty: 1
Origin: 1
Dinner: 1
Delicious: 2