Breaded Pork Tenderloin (Mum's Schnitzel)
I've gone step by step by step with photos to help you get the best results, doing it first time. It's so worth it :)
These little morsels are really tasty! You need counter space and time. Have a quick side dish in mind - bag salads or microwave veggies & pasta work for me.
I'm usually full from "picking" by the time all the meat is ready to serve lol Never any leftovers!
This is one recipe the guys ask for over and over. They get it twice a yr.
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- boneless pork tenderloin - 8 - 10" is more than enough for 4 ppl
- saltine crackers
- 4 large
- salt and pepper
- lard for frying (trust me, it makes all the difference)
5I start by crushing sleeves of crackers (in their sleeve), in a zip-loc bag. I make sure the ends of the sleeves are open, zip lock the bag then crush them with a rolling pin until they are "coarse" pieces and crumbs. Then remove the sleeve, put the crackers in a bowl or container for your assembly line, then crush 2 more sleeves the same way. 3 usually works for me. Depending on how much pork you prepare, you may have to crush more as you go along.
7Dip several pieces of pork into egg then coat one or 2 at a time in crackers and put aside on a platter or plate until done. I lay the meat on the crackers then bury the pork using my fingers like a scoop. I like to get as much pork covered as I can, but you won't get 100% coverage and don't really want to :) Discard any remaining egg or crackers. It can get messy during this stage and I found gadgets like tongs just get in the way and slow the process. It's more a hands on thing :) so be close to a sink.
10Cook both sides of meat till crackers are toasted looking. (2 - 4 mins per side - depending on size of pieces) If it's too hot, it will burn the cracker.
You may have to add more lard, in small amounts (by tsp.) It will melt and heat immediately to continue frying without removing the meat. *I've never had an incident frying with lard. You treat it like any other high heat frying oil, with respect!
11Use tongs and turn and remove pieces of meat as they are done, to a plate with a paper towel for a quick pat dry of any lard, then move them to a warmed serving plate with paper towel. Put the plate on a baking sheet in a warm oven until remainder of meat is cooked) . REDUCE HEAT BOTH UNDER THE FRYING PAN AND IN THE OVEN AS NEEDED. I have an oven with hidden elements and can do this. You may just want to preheat the oven to warm then turn it off if you aren't comfy with paper towels in the oven.
12When a batch is done, carefully remove any large cracker material from remaining lard in fry pan, add more lard and continue process until all pieces of tenderloin are cooked. Discard any remaining lard (old coffee tins are great for this). Remove platter of warm meat from oven and serve with your choice of side dish.
Trust me, you will not believe how good these are until that first bite!