Hasselback Pork Schnitzel

Name: Hasselback Pork Schnitzel
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Ingredients: 2 pork tenderloins (about 1 1/2 pounds each); Kosher salt and freshly ground black pepper; Vegetable oil, for frying; 4 cups panko; 2 cups all-purpose flour; 4 large eggs, beaten; Sauerkraut and spicy brown mustard, for serving

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Level: Easy

Total: 1 hr 40 min
Active: 30 min

Yield: 4 servings

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.

Level: Easy

Total: 1 hr 40 min
Active: 30 min

Yield: 4 servings

Ingredients

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2 pork tenderloins (about 1 1/2 pounds each)

Kosher salt and freshly ground black pepper

Vegetable oil, for frying

4 cups panko

2 cups all-purpose flour

4 large eggs, beaten

Sauerkraut and spicy brown mustard, for serving

Directions

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29m Easy 98%

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Sprinkle the pork with 2 tablespoons salt and 1/2 teaspoon pepper. Let sit at room temperature for 1 hour.
Fill a heavy large pot with 4 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
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.
Put the 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 into each slit. Shake off excess and then dip into the egg, making sure to coat the entire surface and slits. Let excess drip off and then dredge in the panko, patting down to get the panko to adhere and pushing and coating each of the slits. Repeat with the remaining pieces of pork.
Working in 2 batches, fry the 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.