One of my son’s favorite dinners is Wiener Schnitzel, so when hubby was away for a couple of weeks for work, I catered to him. This is pretty easy to make and very tasty. Using the pork tenderloin and cutting it small pieces and pounding it down to small rounds gives you the scallop size you need for this recipe. Topping it off with fresh lemon juice keeps it moist, but you can also use a dipping sauce or dressing as well.
And don;t confuse this recipe with our little wiener dog!
1 1/2 pounds pork scallops, divided by 4 and pounded thin as for scaloppini
1/2 cup flour
3 large eggs, lightly beaten
1 cup fine dry bread crumbs
Salt and freshly ground black pepper
3 tablespoons sunflower or canola oil
3 tablespoons butter
Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.
Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.