Pork Schnitzel


Pork tenderloin is on sale and corn on the cob is fresh at the market or farm gate – a perfect pairing for summer! Just add a baked sweet potato or a slice of vine ripened tomato, some applesauce on the side and dinner is complete. Satisfyingly simple and suitable for a single person or a family. Freeze any remaining schnitzel for another quick meal after a hard day.

Pork Schnitzel

Ellen La Marre taught me this quick and easy way to prepare my own schnitzel so I am able to use gluten-free crumbs and enjoy this simple meal again.

Cut a pork tenderloin into pieces about 2-3 inches long and flatten to ¼ inch. I use a wooden rolling pin with good results.

Dip pieces into a beaten egg then coat with fine gluten-free cracker or bread crumbs. Lay flat on waxed paper.

Fry in a little olive oil and butter until slightly browned and meat is cooked through. This only takes about 5 minutes on each side. If you have any extra schnitzel freeze them separately on waxed paper.

 

Tip:

 I always keep a bag of crumbs from the crusts of bread and broken crackers in the bottom of the package. When you have a cup or more just throw them in the food processor or blender so they are uniform. Sometimes you have to heat the crumbs and dry them a little before they will crumble properly.

 

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