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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. pork tenderloin medallions (divided into 4 portions and pounded into thin scaloppini)
- 1/2 cup flour
- 1/2 cup peanut flour (light)
- 3 large eggs (lightly beaten)
- 1 cup bread crumbs (fine)
- 3 Tbsp. canola oil
- 3 Tbsp. butter
- salt (to taste)
- pepper (to taste)
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Directions
- 1. Combine the all-purpose flour and 1/4 cup of the peanut flour
- 2. Combine the remaining peanut flour with the bread crumbs.
- 3. Place the flour, eggs, and breadcrumbs in 3 individual shallow dishes.
- 4. Season the cutlets with salt and pepper. Dredge in the flour, shake off the excess, dredge through the eggs, and then in the breadcrumbs.
- 5. Heat the oil in a large thick-bottomed skillet; add the butter and heat until the foam subsides. Add 1 schnitzel at a time to the pan and brown on both sides for about 2 to 3 minutes. Transfer to a plate lined with paper towels and place in a 250° F oven to keep warm. Repeat with the remaining schnitzel.
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