When Ty & I were in Vienna we had some amazing food! Including true weinerschnitzel, made from veal. Now I know, everyone has their opinion on veal, and so do I. I think it's awesome. Especially when it's prepared traditionally in Vienna.
After having this amazing weinerschnitzel, I swore I'd never make my version with pork tenderloin. Well that was until I was running low on dinner ideas and decided to make schnitzel. But I make a few small changes to make it more authentic. So here's how to make relatively authentic weinerschnitzel, with pork.
Take your pork tenderloin and cut into medallions. Then take a plastic sandwich bag and place over the medallion. With a meat tenderizer, hit the medallion until it flat. REALLY FLAT!
As I learned, the thinner the better.
Mix some garlic salt, pepper, parmesan cheese and bread crumbs together and put on a plate. Dunk your meat in an egg wash and then coat in the breadcrumb mixture.
Then heat some vegetable oil in a large, flat skillet. Once the oil is hot, place the breaded meat into the oil. The thinner you pounded your meat, the better - the tenderloin will cook faster and more evenly. (The schnitzel we had in Vienna was probably deep fried)
I served this delicious schnitzel with noodles (you're singing aren't you? ha ha ha! Me too), and broccoli! In Vienna they served the schnitzel with a slice of lemon, which I had never tried before. Now I'm hooked, as you can see, I had lemon with my pork schnitzel and it was super tasty!