Breaded Pork Cutlets (Pork Schnitzel)
"While classic Wiener schnitzel features a thin, tender veal cutlet coated in ultrafine bread crumbs and then fried until puffy and golden brown, many recipes—to avoid the toughness and high price of veal—substitute pork. But too often these recipes yield dry, tough pork cutlets with greasy… read more..."
INGREDIENTS
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7 large high-quality sandwich bread, crusts removed, cut into 3/4-inch cubes (about 4 cups)
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1/2 cup unbleached all-purpose flour
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2 large eggs
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2 cups plus 1 tablespoon vegetable oil
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1 pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces (see illustration below)
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Salt and ground black pepper
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1 lemon, cut into wedges
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2 tablespoon chopped fresh parsley leaves
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2 tablespoons capers, rinsed
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1 large hard-cooked egg, yolk and white separated and passed separately through fine-mesh strainer (optional)
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