Pork Schnitzel Medallions

Makes 20 Pieces
In this updated version of classic pork schnitzel, thin slices of pork tenderloin are coated in Dijon-mustard-infused eggs before being breaded and fried until golden.


  • 1 pork tenderloin (about 1 1/2 pounds), sliced into 20 pieces
  • 2 teaspoons Dijon mustard
  • 3/4 cup flour
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 3 pieces white bread, processed into breadcrumbs
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 lemon, cut into wedges
  • 3 eggs


  1. Lightly flatten each piece of pork. Beat the eggs with the mustard in a flat dish. Mix the flour with salt and pepper in another flat dish. Place the breadcrumbs in another dish. Place them all side by side.
  2. Working in two batches, coat each piece of pork in flour, egg, and breadcrumbs.
  3. For each batch add 1 tablespoon butter and 1 tablespoon oil to a hot saute pan. Cook the pork until golden and cooked through, about 2 to 3 minutes per side. Wipe out the pan and repeat the process with the second batch. Drain on a rack. Serve the medallions on a platter with wedges of lemon for garnish.
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