Pork Schnitzel "Hasselback"
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 20 servings
Calories 323, total fat 20 G., saturated fats 2 G., proteins 17 G., carbohydrates 18 G., fiber 1 G., cholesterol 79 mg, sodium 285 mg, sugar 1 G.
Serving size: 1 of 20 servings
Calories 323, total fat 20 G., saturated fats 2 G., proteins 17 G., carbohydrates 18 G., fiber 1 G., cholesterol 79 mg, sodium 285 mg, sugar 1 G.
The Hasselback technique can be used to cook not only vegetables but also meat! This version of pork schnitzel is designed specifically for those who love a crispy crust. Pork tenderloin is sliced accordion-style and coated tightly with super-crisp panko breadcrumbs, ensuring they reach every crevice. Fry until dark golden brown and serve German-style with sauerkraut and spicy mustard.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 pork tenderloins (approximately 700 g each)
- 4 cups panko breadcrumbs
- 2 cups of flour
- 4 large eggs, beaten
- Vegetable oil for deep-frying
- Sauerkraut and hot brown mustard, for serving
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Cooking the dish according to the recipe:
- Sprinkle the pork with 2 tablespoons of salt and 0.5 teaspoon of black pepper. Leave at room temperature for 1 hour.
- Pour 10 cm of vegetable oil into a large, heavy-bottomed saucepan. Attach a deep-fry thermometer to the side of the pan and heat the oil to 175°C.
- Cut each tenderloin in half crosswise to make four equal pieces. Using a sharp knife, make horizontal slits in each tenderloin, about 1 cm apart, as deep as possible without cutting all the way through.
- Place the breadcrumbs, flour, and eggs in three separate medium bowls. Dredge one pork loin at a time in the flour, making sure to coat every crevice. Shake off any excess and then dip in the egg, making sure to coat the entire surface and crevices. Let any excess drip off, then dredge the pork loin in panko breadcrumbs, patting them to adhere and sprinkling breading into every crevice. Repeat with the remaining pork pieces.
- Fry the pork, 2 pieces at a time, until golden brown and crispy, 4-6 minutes. Transfer to a paper towel-lined plate and let drain for 10 minutes. Serve the pork with sauerkraut and spicy brown mustard.
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