Pork tenderloin schnitzel served with spaghetti tossed in limoncello beurre blanc finished with capers and whole grain mustard.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Tyson Fresh Meats Foodservice.
Pork Schnitzel
INGREDIENTS
- 1 Tyson’s Pork Tenderloin
- 3 Eggs
- Italian bread crumb or panko with italian seasoning
METHOD
- Slice the pork tenderloin into 1 1/2 inch approx each and pound thin to about 1/4 inch flat. This will tenderize the pork, allow it to cook faster, and give more surface area for all of the crunchy bread crumbs.
- Place the the loin into flour. Then into the whisked egg. Then into the bread crumb and fry until Golden Brown and Delicious.
- Serve with pasta and a lemon caper sauce.
