Pork Schnitzel

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  8 oz or 227g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Nonfat milk

  Fluid, with added vitamin a and vitamin d (fat free or skim)

  ¼ cup or 61g

• Panko Breadcrumbs

  Japanese Style - Trader Joe's

  ½ cup or 34g

Directions

1. Cut loin into equal-sized chops. Place each chop in a plastic bag (or wrap) and pound them with a meat tenderizer until they are significantly thinner (under 0.5cm).
2. Mix the panko bread crumbs with some salt and pepper and spread the mix onto a large dish.
3. Whisk the egg and milk in a large soup cup or a small mixing bowl and add salt and pepper to taste.
4. Soak each chop in the egg and milk mixture, then dredge them in the panko bread crumb mix, making sure they get an even coating.
5. Line a plate with baking paper and lay the coated pork chops to refrigerate for 10 minutes.
6. In the meantime, heat the oil and the butter in a non-stick pan, over medium-high heat. Carefully lay the chops into the pan and fry until golden brown and crispy, about 3-4 minutes per side.
7. Drain the chops onto paper towels and transfer to serving plates while still hot. Enjoy!