My husband’s Dutch and loves a good schnitzel. We often make this popular German dish using veal or chicken, but perhaps our favorite version is to use pork tenderloin. Pork tenderloin isn’t a cut of meat I purchase often, like its beef counterpart, I just find it too low on fat to produce a juicy, dare I say moist, dish.

The crunchy exterior and ultra-tender meat are a perfect match for a great schnitzel. I typically serve our pork schnitzel with my Lemon Mustard Cream Sauce and lots of fresh lemons.

Ingredients:

• 1 pork tenderloin cut into 2-inch-thick portions
• 2 cups breadcrumbs, I like a mix of regular and Panko
• 1 cup all-purpose flour, seasoned with 1/2 tsp. each salt and pepper
• 2 large eggs, beaten
• ½ cup vegetable oil for frying
• Lemon Mustard Cream Sauce
• 2 lemons, cut into quarters

Directions:

1. Place a pork medallion between two layers of plastic wrap and pound with a meat mallet to ¼ inch thick.
2. Place the breadcrumbs on a plate.
3. Place the flour on a separate plate.
4. Scramble the eggs in a shallow dish.
5. Warm the vegetable oil in a large deep skillet (I use my cast iron pan) over medium-high heat for about 2 minutes. You want the oil hotel so the pork gets crispy and not soggy.
6. Dredge the pork into the flour to coat, then dip into egg mixture, back into the flour, back in the egg then finally in the breadcrumbs. Lightly pat the breadcrumbs on to ensure a good coating.
7. Place the coated pork into the hot oil and fry 3 to 4 minutes. Flip the pork and cook and additional 3 minutes, or until the pork is browned and crisp. Fry in batches so the pan doesn’t get crowded causing the oil to cool too much.
8. Serve hot with the Lemon Mustard Cream Sauce lemon wedges.

Makes two generous portions or up to four if you serve the schnitzel with a starch like mashed potatoes, rice or buttered noodles.