500g (1lb)Pork tenderloin / Pork fillet Sliced into 5cm medallions
1½cupsflour
1tspsalt
½tsppaprika
½tspgarlic powder
4eggs
2½cupsPanko breadcrumbs
1tspsalt
½tspblack pepper
1tspdried oregano
1cup oil
Instructions
Place pork medallions in between two sheets of parchment paper.
Flatten with a meat mallet or rolling pin.
Place flour, salt, paprika and garlic powder into a wide bowl suitable for dipping the pork in. Whisk eggs into a second bowl and combine the breadcrumbs, salt, pepper and oregano into another.
Coat the pork first into the flour, then in the beaten eggs and finally in the seasoned breadcrumbs.
Heat 1-2cm (½ inch) vegetable oil in a large pan or skillet over medium high heat.
Carefully lay the pork into the hot oil and allow to cook for 2-3 minutes per side until golden brown and crisp.
Remove the cooked schnitzel from the pan and allow to drain on a paper towel lined plate.