F&W Best New Chef 2013 Jason Vincent makes his schnitzel with pork tenderloin. He beats the eggs for the coating with sour cream, which helps the meat stay tender and juicy inside while the golden bread-crumb crust crisps.
Slideshow: Pork Tenderloin Recipes
3 large eggs
1/2 cup sour cream
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon sweet paprika
2 cups panko
One 1 1/4-pound pork tenderloin, cut crosswise into 6 medallions and pounded 1/4 inch thick
Freshly ground pepper
3 tablespoons grapeseed or vegetable oil, plus more for frying
3 firm, ripe plums, cut into 1/3-inch wedges
One 10-ounce head of radicchio—halved, cored and thinly sliced
2 cups packed parsley, chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Freshly shaved Parmigiano-Reggiano cheese, for garnish
How to Make It
In a shallow bowl, beat the eggs with the sour cream. In another shallow bowl, whisk the flour, ginger, dill, garlic powder, onion powder, oregano and paprika. Spread the panko in a third shallow bowl.
Season the pork with salt and pepper. Dredge the cutlets in the flour mixture, dip them in the egg mixture and coat with panko; transfer to a baking sheet.
In a very large skillet, heat 1/4 inch of oil. Add half of the cutlets and fry over moderately high heat, turning once, until just cooked through, 4 minutes total; transfer to paper towels. Repeat with the remaining cutlets.
In a bowl, toss the plums, radicchio, parsley, lemon juice and mustard with the 3 tablespoons of oil. Season with salt and pepper and garnish with the cheese. Serve the pork schnitzel with the salad.
The recipe can be prepared through Step 2 up to 3 hours in advance.
Balance bitter radicchio with a fruity red that has soft tannins, like Valpolicella from Italy's Veneto region.
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