1 1/2 pounds pork medallions, pounded to 1/4-inch thickness
Salt and pepper
3 tablespoons vegetable oil
3 tablespoons unsalted butter
How to Make It
Place flour, eggs and panko in 3 separate shallow bowls. Sprinkle pork with salt and pepper. Dip each medallion first in flour, then egg, then panko.
Warm 1 1/2 Tbsp. oil and 1 1/2 Tbsp. butter in a large skillet over medium heat until butter is foaming. Add half of pork and cook, turning once, until brown and cooked through, 6 to 8 minutes total. Transfer to a paper towel–lined plate, wipe skillet clean and repeat with remaining oil, butter and pork. Serve hot.
Used the "Swirl the Pan" technique that I found in a NY Times schnitzel recipe. (Swirl the pan and tilt and let hot oil flow over tops of cutlets while cooking in the pan. Jay liked it. Based on reading reviews, I think I will try to pound even thinner next time.
I make these at least twice a month! My husband LOVES them! Sometimes I use regular bread crumbs when I'm out of panko. I also use sliced pork tenderloin and pound it as thin as I can. Other than salt and pepper, I never added any other spices. I usually serve with homemade fries and a salad. Very rarely instead of fries, I serve with mashed potatoes. This is a staple for us ;)
The whole family loved it. We thought the spices were fine but I do agree that it would be a good idea to experiment with other spices. FYI...Make sure to pound the pork out to the 1/4 inch that is suggested. We used park steaks not medallions. This will be a keeper in the family and next time we will make delicious sandwiches with the Wiener Schnitzels.