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Hasselback Pork Schnitzel

Why should vegetables get all the Hasselback love? This is a crust-lover's version of schnitzel stuffed with panko. Every nook and cranny is cloaked in a crispy coating.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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2 pork tenderloins (about 1 1/2 pounds each)

Kosher salt and freshly ground pepper

4 cups panko

2 cups all-purpose flour

4 large eggs, beaten

Vegetable oil, for frying 

Sauerkraut and spicy brown mustard, for serving


  1. Sprinkle pork with 2 tablespoons salt and 1/2 teaspoon pepper. Let sit at room temperature for 1 hour. Cut each tenderloin in half crosswise to make 4 equal pieces. Using a sharp knife, cut slices across each tenderloin, about 1/2-inch apart going as deep as possible but without cutting all the way through.
  2. Transfer panko, flour and eggs into 3 separate medium bowls. Working 1 piece at time, dredge each piece of pork in the flour making sure to get flour gets into each slit Shake off excess and dip into egg making sure to coat entire surface and slits. Let excess drip off and dredge in panko, patting down to get panko to adhere and pushing and coating each of the slits Repeat with remaining pieces of pork.
  3. Fill a heavy, large pot with 4-inches of oil. Attach a deep fat fry thermometer and heat to 350 degrees F. Working in 2 batches, fry breaded pork until golden brown and crispy, 4 to 6 minutes. Transfer to a paper towel-lined platter and let drain for 10 minutes. Serve with sauerkraut and spicy brown mustard.