Pork Schnitzel Medallions
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
- 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.
- Working in two batches, coat each piece of pork in flour, egg, and breadcrumbs.
- 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.