Pork Schnitzel with Lemony Kale
Traditional schnitzel is made with veal but we like it made with pork in our house. Pork tenderloins are the best cut for this type of dish. The tenderloins are very easy to pound thin and cook very quickly. Place a leftover schnitzel in a biscuit and you have a nice breakfast meal for on the go.
Schnitzels are usually served with lemon wedges so I decided to serve it with a wilted lemony kale salad. Raw kale can be a bit chewy and definitely bitter. By massaging the kale after it has been cut and allowing it to steep in a lemony dressing; the kale will wilt and become tender.
Here is what happened at my house with the kale salad. I plated up four servings of schnitzel and kale salad and placed them on the dinner table. My son and my husband quickly raked off the kale and promptly doused the schnitzel with Sriracha sauce. So much for tradition!
Lemony Kale Salad
1 bunch of Kale
1 T lemon juice
2 T Fruity Extra Virgin Olive Oil
Sea Salt to taste
Rinsed the kale leaves to remove any grit. Cut out the main rib on each leaf and discard. Roll the leaf into a cylinder and slice thin. Using several paper towels squeeze the kale strips as hard as possible bruising the kale and drying it at the same time. Add the kale to a bowl. Whisk the lemon juice and the olive oil until the olive oil has emulsified with the lemon juice. Toss the kale strips with the dressing and season with sea salt. Allow the kale salad to marinate for about 30-45 minutes, tossing occasionally. This will continue the wilting of the kale.
2 (1lb) pork tenderloins
½ cup all-purpose flour
3 eggs, beaten
4 cup Panko bread crumbs or more as needed
Salt & Pepper
Preheat the oven to 200 degrees. Cut the pork tenderloins into 2 inch slices. Place the slices cut side down on a piece of wax paper. Lay another piece of wax paper over the pork slices. Using the smooth side of a meat mallet, pound the pork slices to about a quarter inch thin. Sprinkle both sides with salt and pepper. Using three pie plates; fill the first plate with flour, the second plate with beaten eggs and the third plate with Panko bread crumbs and set aside. Pour oil to ½ inch depth in a large cast iron skillet and heat on medium heat. One at a time coat the pork in the flour first, then the egg then the bread crumbs, place the schnitzel in the hot oil. Cook for about 2-3 minutes per side until golden. If they get too dark, turn the oil down to medium low heat. Remove from hot oil and place on a wire rack over a rimmed baking sheet. Place it in the warm oven while the rest of the schnitzel is being cooked in the oil.
Place a pork schnitzel on each plate. Top with the kale salad and add a lemon wedge. Serve immediately.
Serves 4-6 with leftover schnitzel