Pork Loin Wiener Schnitzel

Pork is a favorite of many, and it's only right to include it in your Oktoberfest festivities. This delicious recipe...
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Shutterstock / Valerio Pardi

Pork is a favorite of many, and it's only right to include it in your Oktoberfest festivities. This delicious recipe is perfect for a fall gathering.

Ingredients

  • 1 Pound pork loin
  • 1 Cup panko
  • 2 Teaspoons freshly squeezed lemon juice
  • 1 Tablespoon parsley flakes
  • 1 egg (beaten)
  • Canola oil for frying

Directions

With a meat hammer, pound the loin until it is less than 1/4-inch thick.

Into a large skillet, pour oil approximately 1/4-inch deep; heat until the oil bubbles when you drop in a pinch of panko.

 

Beat egg, and add 1 teaspoons lemon juice. Add parsley to panko.

 

Dredge meat in egg, then breadcrumb, mixtures; fry until golden brown on each side.

Sprinkle with remaining lemon juice.

Pork Loin Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Loin Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Loin Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.