Schnitzel

Ingredients

• 2 lbs pork tenderloin, sliced into 4 oz portions
• 1 C breadcrumbs
• ½ C flour
• 2 eggs
• ¼ C half-and-half
• ½ C olive oil
• 3 tbs butter

Directions

1. Flatten Pork: Pound tenderloins flat using a mallet or the back of a frying pan.
2. Season: Season with salt, pepper, and paprika; let rest at room temperature.
3. Prep Dredge: Whisk eggs and half-and-half with salt, pepper, garlic powder, and hot sauce. Season flour with salt, pepper, and garlic powder.
4. Heat Fat: Heat olive oil and butter in a large saucepan until hot and butter stops sizzling.
5. Bread Cutlets: Coat cutlets in flour, dip into egg mixture, then coat with breadcrumbs.
6. Sauté: Carefully add cutlets to the hot oil and cook 2-3 minutes per side until golden.
7. Finish: Remove to a wire rack and season lightly with salt and pepper. Serve hot.

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